SCALLOP AND SHRIMP EN PAPILLOTE

By ChefJason

Ingredients

• Shrimp, 21-25 Shell On 2 lbs.
• Scallops 20-30 2 lbs.
• Seasoning
• Cumin 1 tsp.
• Ancho Chili Powder 1 tsp.
• Oregano, Fresh 2 tsp.
• Cinnamon 1 tsp.
• Fresh Garlic 4 tsp.
• Salt 4 tsp.
• Vegetable
• Red Onion 2 each
• Poblano Chili 4 each
• Lime Juice and Zest 2 each
• Extra Virgin Olive Oil 2 Tbsp.
• Tomato, Concassé 4 each
• Green Onions, Sliced 1 cup
• Cilantro, Chopped 4 Tbsp.

Preparation

Step 1

1.Combine the ingredients for the seasoning.
2.Peel and devein the shrimp, reserve the shells for your poaching liquid.
3.Remove the foot or side tab on the scallops.
4.Season the scallop and shrimp with the seasoning mixture.
5.Let this sit for 20 minutes.
6.Fine julienne the red onion and Poblano chilies.
7.Combine with the lime zest, juice, oil, concasse, green onion, and cilantro.
8.Cut twenty heart-shaped pieces of parchment paper large enough to contain one portion of shrimp, scallop and vegetables when folded in half.
9.Brush each piece of parchment paper with clarified butter.
10.Place one portion of shrimp and scallop on the buttered parchment paper.
11.Toss the vegetables together.
12.Place one-tenth of the vegetables on the shrimp and scallop.
13.Fold each piece of paper over and crimp the edges to seal it.
14.Place the envelopes (papillotes) on sheet pans and bake in preheated oven at 450° for 8 to 10 minutes.