January/February 2008
Serves 1 (make as many as you have people at the table)
For Each Papillote
- 1/4 cup sliced onions
- 2-3 sliced mushrooms
- 1 teaspoon olive oil
- 1 red bell pepper
- 3-4 asparagus tips
- 2 large sea scallops
- 3 shrimp, peeled and deveined
- 2 tablespoons champagne
- 1 tablespoon butter
- 1 sprig fresh tarragon
- Salt and pepper to taste
Cut the parchment paper into heart-shaped pieces approximately 14 inches in diameter. Sauté the onion and mushrooms in olive oil, season well and set aside to cool. Roast the red bell pepper by placing it directly on the stove or grill and cooking it until completely charred. Cover and let steam until cool enough to handle. Remove the skin and seeds, then cut the pepper into strips. Use about a quarter of the pepper for each papillote. On each piece of parchment, place the mushroom mixture, then top with the scallops and shrimp and garnish with the pepper, asparagus and tarragon. Season well with salt and pepper. Add the butter and champagne. Carefully fold up the edges of the paper (starting at the inside point of the heart) so that the fish is sealed. Bake at 400 degrees for 10 minutes. Serve immediately.
