Bass and Scallops en Papillote

Chef Richard 8 Servings 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.


  • 1½ pounds sea bass fillet
  • 3 cups vegetable broth
  • 1 cup dry vermouth
  • 2 quarts celery root, cut into thin strips
  • 3 cups baby red potatoes, thinly sliced
  • 1½ cups carrots, cut into thin strips
  • 2 cups seedless cucumber, peeled, cut into thin strips
  • parchment paper
  • ¼ cup butter
  • 1½ pounds sea scallops, muscle tabs removed
  • 1 teaspoon black peppercorns, crushed
  • salt, to taste


  • 2 tablespoons garlic, finely minced
  • 2 tablespoons lemon zest, grated
  • ¾ cup parsley, chopped


  • Cut the bass into eight portions. refrigerate until needed.
  • Combine the broth and vermouth in a large saucepan and bring it to a simmer. Individually cook the celery root, potatoes, and carrots in the stock mixture until tender. Drain the vegetables and toss them together with the cucumber.
  • Combine the gremolata ingredients and reserve until needed.
  • Cut or tear eight 16-inch sheets of parchment paper. Fold the sheets in half. Starting at the folded edge, cut each paper into a half-heart shape. Unfold the 8 paper hearts and lightly grease both sides of the paper with butter.
  • Place about 1 cup of the vegetables on half of each paper heart. Top the bed of vegetables with one portion of bass, and 3 ounces of the scallops. Top the scallops with 2 teaspoons of the gremolata and sprinkle with the peppercorns and salt.
  • Fold the top of each heart over the fish and the vegetables.
  • Crimp the edges of the paper to seal tightly. Refrigerate until needed.
  • For each serving place 1 parchment package on a baking sheet and bake in a 425°F oven for 12-15 minutes. The package should be puffy and the paper brown. For a dramatic presentation, cut the packages open at the table.