Mixed Seafood Steamed in Parchment with Shallots an

Name: Mixed Seafood Steamed in Parchment with Shallots and White Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cloves garlic, peeled and minced; 3 large shallots, peeled and thinly sliced; 3 small celery stalks, cut into 1/4-inch dice; 2 small carrots, peeled and cut into 1/4-inch dice; 4 tablespoons extra virgin olive oil; 1/2 cup fresh flat-leaf parsley leaves, roughly chopped; 2 tablespoons fresh dill, roughly chopped; 2 tablespoons paprika; 2 tablespoons low-sodium soy sauce; 2 tablespoons white wine; 6 large scallops, cut into 2 pieces each; 1 1/2 pounds salmon or 3 lobster tails, shelled, cut into 6 equal pieces; 12 large shrimp, shelled; Fresh basil, parsley, and dill leaves (optional); 6 thin slices lemon or lime (optional)

Servings: persons

3 cloves garlic, peeled and minced
3 large shallots, peeled and thinly sliced
3 small celery stalks, cut into 1/4-inch dice
2 small carrots, peeled and cut into 1/4-inch dice
4 tablespoons extra virgin olive oil
1/2 cup fresh flat-leaf parsley leaves, roughly chopped
2 tablespoons fresh dill, roughly chopped
2 tablespoons paprika
2 tablespoons low-sodium soy sauce
2 tablespoons white wine
6 large scallops, cut into 2 pieces each
1 1/2 pounds salmon or 3 lobster tails, shelled, cut into 6 equal pieces
12 large shrimp, shelled
Fresh basil, parsley, and dill leaves (optional)
6 thin slices lemon or lime (optional)

1
Preheat the oven to 350F.
2
In a medium bowl, combine the garlic, shallots, celery, carrots, 2 tablespoons olive oil, parsley, and dill.
3
In a large bowl, combine the paprika, soy sauce, 2 tablespoons olive oil, and wine.
4
Add the scallops, salmon, or lobster, and shrimp and toss to coat.
5
(The seafood may be marinated ahead of time and refrigerated for up to 8 hours.)
6
Cut parchment paper or heavy aluminum foil into six 14-inch squares.
7
Fold the squares in half to crease, then unfold.
8
Divide the marinated vegetables among the packets, placing them to one side of the crease.
9
Set 2 shrimp, 2 scallops, and a piece of salmon or lobster on top of the vegetables.
10
If desired, tuck a few herbs into the seafood and top with a slice of lemon or lime.
11
Fold the parchment loosely over the seafood, roll the edges together, and crimp to secure.
12
Set the packages on a large baking sheet.
13
Bake for 20 to 25 minutes.
14
Set the packages on individual plates and serve right away, while very hot.
15
Open the packages at the table, either by unfolding or by cutting an X in the parchment with scissors.

886

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cloves garlic, peeled and minced, 3 large shallots, peeled and thinly sliced, 3 small celery stalks, cut into 1/4-inch dice, 2 small carrots, peeled and cut into 1/4-inch dice, and more.

Yes, Mixed Seafood Steamed in Parchment with Shallots and White Wine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mixed Seafood Steamed in Parchment with Shallots and White Wine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions