Halibut Shrimp and Scallops in Parchment

Individual parchment packets of halibut, shrimp and scallops with tomato, basil, shallot, white wine and butter.

Ingredients

• 2-2½ lbs Center-Cut Halibut Filet (6-oz Filets)
• 18 Large Dry Sea Scallops (Approximately 1 lb)
• 18 Jumbo Shrimp (16/20; Approximately 1 lb), 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

Method

1. PREPARE THE SEAFOOD: Preheat the oven to 400°F. Cut the halibut into six equal portions if needed. Season both sides of the halibut, scallops and shrimp with salt and pepper. If using wet scallops, thoroughly pat them dry; the recipe is written for dry sea scallops.
2. BUILD EACH PACKET: Lay out a 15 × 18-inch sheet of parchment with the 18-inch edge in front of you. Place a halibut portion in the center, with 3 shrimp in front and 3 scallops behind. Top the halibut with 3–4 tomato half-moons, 2 torn basil leaves and a few shallot slices.
3. ADD THE LIQUID AND BUTTER: Drizzle each packet with 1 tsp lemon juice, 1 tsp olive oil and 1 tsp white wine. Place 1 Tbsp butter on the halibut.
4. SEAL: Bring the top and bottom parchment edges together and tightly roll down several times. Roll the side edges inward to seal the packet. Repeat for all six portions.
5. BAKE: Carefully place the packets on a sheet pan. Bake for 18 minutes, until the center of the halibut reaches 145°F.