Recipe: Scallops with Watercress in Parchment

Preheat the oven to 220/240°. It is essential for this recipe to have a very hot oven.
On each sheet of aluminum foil, arrange a generous bed of watercress (do not hesitate on the quantity as it reduces significantly during cooking.)
Gently place 3 beautiful scallops on the watercress.
Add a generous knob of butter.
Salt and pepper.
Then seal the parchment packets hermetically.
It is very important that the parchment packets are well sealed.
Bake for 18 to 20 minutes.
Serve the parchment packets as is.
Your guests will have the pleasant surprise of opening them, and there the miracle happens: the exquisite aromas of scallops and watercress gently caress your nostrils.
Serve with a Gros-Plant or a good Muscadet sur lie.
Tip: do not hesitate to double the aluminum foil so that the parchment packets are sturdy and remain well sealed.
Bon app'...