Halibut Shrimp and Scallops in Parchment
45 Minutes | Serves 6
2-2½ lbs Center-Cut Halibut Filet (6-oz Filets)
1 lb Large Dry Sea Scallops
1 lb 16/20 Jumbo Shrimp Peeled, Deveined and Tail On
2 Plum Tomatoes Halved and Thinly Sliced
2 Shallots Sliced
12 Fresh Basil Leaves
6 tsp Freshly Squeezed Lemon Juice
6 tsp Dry White Wine
6 Tbsp Salted Butter
6 tsp Extra Virgin Olive Oil
Kosher Salt for the Seafood
Coarse Ground Black Pepper for the Seafood
Preheat the oven to 400 degrees.
If you received one center-cut piece of halibut, cut the fish into 6 equal-sized filets. Sprinkle kosher salt and black pepper on both sides of the fish.
The recipe calls for dry sea scallops. Your market might only sell wet sea scallops. Wet sea scallops are covered in a milky substance. If you received wet scallops, thoroughly pat both sides of all of the scallops dry with paper towels to ensure additional moisture is not added to the steaming process.
Sprinkle kosher salt and black pepper on both sides of the scallops and shrimp.
Lay out a 15"x18" piece of parchment paper. Align the parchment paper so that the 18" side is in front of you. Place the halibut filet in the middle of the parchment paper.
Place 3 shrimp in front of the halibut filet and 3 scallops behind the halibut filet. Top the halibut filet with 3-4 tomato half moons. Break apart 2 basil leaves by hand and add to the seafood. Add a few shallot slices.
Drizzle 1 tsp of lemon juice, 1 tsp of extra virgin olive oil and 1 tsp of white wine over the seafood. Place 1 Tbsp of butter on top of the halibut filet.
Bring the top and bottom ends of the parchment paper together and tightly roll down a few times to create a seal. Roll the sides to the center to seal the seafood and other ingredients in the pouch. See picture for reference. Repeat the process for the remaining halibut filets.
Place the prepared pouches carefully on a sheet pan. Bake for 18 minutes. Halibut should reach 145 degrees in the center.
2-2½ lbs Center-Cut Halibut Filet (6-oz Filets)
1 lb Large Dry Sea Scallops
1 lb 16/20 Jumbo Shrimp Peeled, Deveined and Tail On
2 Plum Tomatoes Halved and Thinly Sliced
2 Shallots Sliced
12 Fresh Basil Leaves
6 tsp Freshly Squeezed Lemon Juice
6 tsp Dry White Wine
6 Tbsp Salted Butter
6 tsp Extra Virgin Olive Oil
Kosher Salt for the Seafood
Coarse Ground Black Pepper for the Seafood
Preheat the oven to 400 degrees.
If you received one center-cut piece of halibut, cut the fish into 6 equal-sized filets. Sprinkle kosher salt and black pepper on both sides of the fish.
The recipe calls for dry sea scallops. Your market might only sell wet sea scallops. Wet sea scallops are covered in a milky substance. If you received wet scallops, thoroughly pat both sides of all of the scallops dry with paper towels to ensure additional moisture is not added to the steaming process.
Sprinkle kosher salt and black pepper on both sides of the scallops and shrimp.
Lay out a 15"x18" piece of parchment paper. Align the parchment paper so that the 18" side is in front of you. Place the halibut filet in the middle of the parchment paper.
Place 3 shrimp in front of the halibut filet and 3 scallops behind the halibut filet. Top the halibut filet with 3-4 tomato half moons. Break apart 2 basil leaves by hand and add to the seafood. Add a few shallot slices.
Drizzle 1 tsp of lemon juice, 1 tsp of extra virgin olive oil and 1 tsp of white wine over the seafood. Place 1 Tbsp of butter on top of the halibut filet.
Bring the top and bottom ends of the parchment paper together and tightly roll down a few times to create a seal. Roll the sides to the center to seal the seafood and other ingredients in the pouch. See picture for reference. Repeat the process for the remaining halibut filets.
Place the prepared pouches carefully on a sheet pan. Bake for 18 minutes. Halibut should reach 145 degrees in the center.