Tag: Scallops

Seafood en Papillote

Cooking en papillote is fun to make and intense flavors are easy to create because of the cooking method. I chose to use a mixture of cod, shrimp, and scallops for this Seafood en Papillote recipe.

En papillote simply means cooking “in parchment” in French. The Italians call it al cartoccio. Essentially, these are little packets of tender proteins with thinly sliced aromatics, herbs, spices and/or vegetables with a drizzle of acid, such as citrus or wine, a dollop of butter, and a sprinkle of salt and pepper, and tightly wrapped. The cooking method is a combination of baking and steaming. The enclosed package keeps the steam in, cooks quickly, infuses flavor, and keeps food moist.

The most important thing is to create a tight seal, so the bag puffs up. Using parchment paper can be a little tricky and aluminum foil is virtually fool-proof. The parchment paper, however, makes a more glamorous presentation – slightly charred paper that pierces easily releasing the aromas under the nose of the diner.

Folding the Parchment Packets

4 half-sheet parchment sheets (16 ½” x 12 ¼”)
Scissors
Large baking tray

Fold the parchment in half and trim to a 15″ x 12″ rectangle. Draw a half heart shape on each and cut with scissors.

en papillote

Open and lay the ingredients in the center, fold the paper over and crimp.

Crimping the Packet

en papillote

Start at the top of the packet and fold ½-inch over and crease well. Continue making ½-inch folds with a firm crease until you reach the bottom point. Crimp and tuck final pleat under the packet.

en papillote

The key to success is a tightly sealed packet to contain the steam.

Aluminum Foil Packets

Use either regular or heavy-duty foil that’s 20 inches wide. Pull 4 sheets that are 20 inches long.

Fold in half, open and place the food in the center of one side.

en papillote

Fold over and square off the side by folding the edge. Turn and fold each end, pressing hard to seal tightly.

en papillote

The advantages of foil is the ease of creating a secure seal and if you open the packet and the food isn’t cooked through, it reseals easily.

Watch the Seafood en Papillote video here.
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Seafood en Papillote

Cooking en papillote is fun to make and intense flavors are easy to create because of the cooking method. This Seafood en Papillote recipe uses halibut fillet, sea scallops, shrimp, and cherrystone clams.

  • Author: Trish Lobenfeld
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Seafood
  • Method: Baking/Steaming

Ingredients

¼ cup white wine
¼ cup clam juice or fish stock
¼ cup minced shallots (2 small shallots)
1 tablespoon minced cloves garlic (3 medium cloves)
1 teaspoon salt
¼ teaspoon pepper flakes
8  thin slices of fresh lemon
4  three- to four-ounce skinned white fish fillets, such as halibut or cod
8 cherrystone clams, thoroughly washed
8 jumbo shrimp, peeled and deveined
8 sea scallops, cleaned
8 fresh thyme sprigs
8 cherry tomatoes, halved
2 tablespoons unsalted butter, cut into four pieces

Instructions

Parchment paper or foil wrappers.

Preheat the oven to 400 degrees F.

Combine the wine, clam juice or fish stock, shallots, garlic, salt, and pepper flakes in a covered container.

Place 2 slices of lemon centered near the midsection of each wrapper.

Set one fish filet on each of the lemons, set 2 clams, 2 shrimp, and 2 scallops, and 2 cherry tomatoes around the fish. Top with 2 thyme sprigs.

Shake the wine sauce to combine and pour a quarter over each fish and top with a one piece of the butter.

Crimp each packet and cook in the preheated oven for 15 minutes.

Serve in the package and let each dinner open. The aromatic steam is part of the experience.

Notes

Folding the Parchment Packets

4 half-sheet parchment sheets (16 ½” x 12 ¼”)
Scissors
Large baking tray

Fold the parchment in half and trim to a 15″ x 12″ rectangle. Draw a half heart shape on each and cut with scissors.

Open and lay the ingredients in the center, fold the paper over and crimp.

Crimping the Packet

Start at the top of the packet and fold ½-inch over and crease well. Continue making ½-inch folds with a firm crease until you reach the bottom point. Crimp and tuck final pleat under the packet.

The key to success is a tightly sealed packet to contain the steam.

Aluminum Foil Packets

Use either regular or heavy-duty foil that’s 20 inches wide. Pull 4 sheets that are 20 inches long.

Fold in half, open and place the food in the center of one side. Fold over and square off the side by folding the edge. Turn and fold each end, pressing hard to seal tightly.

The advantages of foil is the ease of creating a secure seal and if you open the packet and the food isn’t cooked through, it reseals easily.

Shellfish and Sausage Gumbo

Cajun Cuisine

I was looking for something different to make for dinner the other night and Shellfish and Sausage Gumbo came to mind. I’d never made a gumbo before and did some research. There is a spice mix called Cajun spice mix that I was pretty sure I could find at Fairway. While I was there I picked some petite lobster tails, shrimp, scallops, and sausages.

Any gumbo requires a roux. This is a thickener made of equal amounts by weight of vegetable oil or butter and flour. For this style of Louisiana cooking, a dark roux is preferred for the depth of flavor it brings to the dish. The thickening power is weakened by the long cooking time but that’s easily remedied by adding okra to the pot or sprinkling a little filé powder (dried and ground leaves of the sassafras tree) to each bowl.

Cajun Cuisine

The Roux

There are two ways to make a roux either on the stovetop (30-40 minutes) or in the oven (1 ½ hours). I was in no hurry that afternoon, wanted to do some other things, and opted to make the roux in the oven. The stovetop version requires a little more attention. The oven version you have to stir a couple of times, so I set the timer for 30 minutes twice and gave a quick stir each time.

I diced up lots of aromatics: onions, celery, green and red bell peppers, scallions and garlic for a flavorful base with chicken stock, fire-roasted tomatoes and sausages.

To easily extract the lobster tails, I cut through the underside with kitchen shears before cooking. I wanted the lobster shells in the broth to add flavor and removed them before serving. These went in first for ten minutes followed by the shrimp and scallops and cooked for another 5-6 minutes. Don’t boil or the seafood toughens.

Cajun Cuisine

Mound some rice in a bowl and surround with the gumbo and top with a handful of sliced scallion greens.

 

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Shellfish and Sausage Gumbo

Cajun Cuisine

Don’t skimp on the dark roux – it adds lots of flavor that is typical of a gumbo. Use file powder to thicken the gumbo, let each individual sprinkle over his/her own bowl.

  • Author: Trish Lobenfeld
  • Prep Time: 45 mins
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 mins
  • Yield: 6 portions
  • Category: Stews and Braises

Ingredients

  • 2 ounces vegetable oil
  • 2 ounces all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 1 ½ teaspoons coarse salt
  • 1 cup diced celery
  • 1 cup diced bell peppers
  • 1 cup sliced scallions
  • 2 tablespoons minced cloves garlic
  • 1 tablespoon Cajun spice mix
  • 4 smoked sausages, cut into 1-inch pieces
  • 4 cups stock
  • 1 can (15.5 ounces) fire-roasted or diced tomatoes
  • 4 petite lobster tails
  • 12 large shrimp, peeled and deveined
  • 6 sea scallops
  • 3 cups cooked rice
  • GARNISH
  • Sliced scallions

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Whisk the oil and flour together in a large Dutch oven or heavy-bottomed saucepan. Place in the preheated oven and cook for 1 ½ hours, stirring 3 times.
  3. Stir in the onion and salt and sweat for 10 minutes.
  4. Add the celery, peppers and scallions to the roux and continuing cooking, stirring occasionally for 5 minutes.
  5. Stir in the garlic and Cajun spice mix and cook until fragrant.
  6. Add the sausages, stock and tomatoes; bring to a boil, lower the heat and simmer for 30 minutes.
  7. The stew can be made in advance to this point. Thirty minutes before dinner, bring the gumbo back to a boil and then add the lobster tails. Simmer for 12 minutes.
  8. Add the shrimp and scallops and continue cooking on low for 5-6 minutes.
  9. Serve over rice and garnish with scallions.

Notes

Don’t boil the gumbo after adding the shellfish; it gets very tough.