Recipe: Scallops with Watercress in Parchment

Name: Coquilles Saint-Jacques au cresson en papillotes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Coquilles Saint-Jacques au cresson en papillotes pour quatre personnes :Il nous faut :12 belles noix de coquilles fraîches1 botte de cressondu beurre de bonne qualitédu sel fin de paludier (Guérande ouNoirmoutier, par exemple)poivre du moulin.des feuilles de papier alu pourconfectionner les papillotes.(30x30)

By zecha?nise ★ ★ ★ ★ ★ 4.5/5 (10 reviews) Starters

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

Scallops with watercress in parchment for four people :

We need :

12 beautiful fresh scallop meats
1 bunch of watercress
good quality butter
fine sea salt from salt marshes (Guérande or Noirmoutier, for example)
freshly ground pepper
sheets of aluminum foil to make the parchment packets (30x30)

Step-by-step directions

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'...