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Shrimp and Scallops en Papillote

  • Servings: 4
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • Reynolds® Parchment Paper
  • 2 cups sliced leeks (2 large)
  • 4 large sprigs fresh thyme
  • 1/4 cup Dijon-style mustard
  • 2 tablespoons dry white wine
  • 1/8 teaspoon ground white pepper
  • 12 sea scallops
  • 8 peeled and deveined jumbo shrimp
  • 1 cup julienned carrot (2 medium)
  • 1 cup julienned zucchini or sweet pepper strips (1 small)
  • 4 teaspoons butter, melted
  • 4 slices lemon


Step 1

Preheat oven to 450°F.

Step 2

Cut four 12x16-inch sheets of parchment paper. Fold in half; crease fold and unfold. On half of each sheet of parchment, place 1/2 cup leek and top with a sprig of thyme.

Step 3

In a bowl stir together mustard, wine, and white pepper. Add scallops and shrimp; toss to coat.

Step 4

Spoon one-fourth of seafood mixture over leek. Top with 1/4 cup carrot and 1/4 cup zucchini. Drizzle with 1 tablespoon butter and top with a lemon slice.

Step 5

Fold parchment over seafood stack like a book. Start sealing at the edge of the fold. Working in 2-inch sections, fold about 1/4-inch of the open edges over and crease tightly. Fold again. Continue working around the open edges of the parchment, overlapping folded sections slightly.

Step 6

Finish with a double fold at the end of the packet. Make sure folds are creased tightly so they don't open.

Step 7

Repeat to make three more packets. Place packets in a very large baking sheet.

Step 8

Bake in the preheated oven for 10 to 12 minutes or until scallops and shrimp are opaque.

Step 9

To serve, cut an "X" in the top of the parchment; serve immediately.

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