Cioppino Seafood En Papillote

Directions

1. Trim each sheet of parchment or possibly foil to make a 12-inch square. Fold each square in half to create a triangle. Open each triangle to lay flat.
2. Combine tomatoes, wine (if using), oil, basil, thyme, garlic, salt, and saffron in a large bowl. Add in shrimp, scallops, zucchini, and green onion; toss to coat. Spoon mix onto the center of one side of each triangle.
3. Fold the paper over the mix. Fold each of the open sides over 1/2 inch, then fold over again 1/2 inch. Place pkgs. on baking sheet. Bake in a 400F oven for 10 to 12 min or possibly until shrimp and scallops are opaque. Serve with rice, couscous, or possibly Italian bread.
4. Judging Doneness "en Papillote". Cooking in parchment is mostly a no-look method, but for accurately judging doneness, a discreet peek is in order.
5. To check the doneness of fish or possibly seafood, cut a small 'x' in the top of the parchment. Insert a fork and gently press down on the food. The fish should just begin to flake easily. If cooking meat or possibly poultry, insert a sharp knife through the "x" into the thickest portion of the food. Poultry and pork should no longer be pink.
6. I didn't cook much, but I did make this one and it was excellent.
7. I added some lobster meat since I was in Maine and you could substitute any seafood. It was so easy, quick, lowfat, and clean-up was a snap. I did find which it took a bit longer than the instructions indicated.