By Chef Richard Category: Main Dish
Makes 8 servings Preparation Time: 41 minutes
The French term en papillote refers to baking the ingredients inside of a parchment paper parcel shaped like a half-heart. As the food heats and creates steam, the papillote puffs up. In this recipe the papillote is filled with bass and scallops, along with a julienne of vegetables. Cut the parcels open at the table to release the savory aroma from the papillote and lend a unique presentation.