Papillotte De St. Jaques A La Julienna De Legumes(Scallops With Julienne Of Vegetables)
Delicate scallops wrapped with julienned vegetables and lemon, then baked with melted butter. A light, elegant dish perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Peel and wash the vegetables.
- Julienne the vegetables and blanch them.
- Slice the scallops.
- Add the vegetables and lemon slices to the scallops.
- Wrap the mixture in foil.
- Cook in the oven on high heat for four minutes.
- Pour melted butter over all and serve.
Tips & Substitutions
For the best texture, ensure the vegetables are cut into thin julienne strips to cook evenly. If you don't have scallops, shrimp can be a great substitute. You can also add herbs like thyme or dill for extra flavor. If you're looking for a vegetarian twist, consider using hearty vegetables like South Carolina Sweet Potatoes in place of scallops.
Serving Suggestions
Serve the papillote directly on the plate for a rustic presentation. This dish pairs beautifully with a light salad or steamed asparagus for a refreshing contrast. A glass of white wine, such as Sauvignon Blanc, complements the flavors well. For a more substantial meal, add a side of Portuguese Fried Potatoes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the papillote in a preheated oven at 350°F (175°C) for about 10 minutes. This will help maintain moisture and prevent the scallops from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Papillotte De St. Jaques A La Julienna De Legumes(Scallops With Julienne Of Vegetables) contains roughly 256 calories, with 4g protein, 28g carbohydrates, and 16g fat. It is an excellent source of vitamin A (97% of the Daily Value), vitamin C (84% of the Daily Value), and dietary fiber (32% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1874mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before slicing. This will help achieve the right texture and ensure even cooking. If using frozen, try to use them the same day they are thawed for the best flavor.
What other vegetables can I use in the julienne?
You can substitute or add other vegetables like zucchini, bell peppers, or even mushrooms to the julienne mix. Just ensure they are cut to a similar size as the carrot and leek for even cooking. Experimenting with different vegetables can add variety to the dish!
How do I know when the scallops are cooked through?
Scallops are cooked when they turn opaque and have a slight firmness to them. Be careful not to overcook as they can become tough and rubbery. The four minutes in the oven should be sufficient, but you can check one to ensure it is perfectly done.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).