Parchment-Baked Scallops and Asparagus

Baking in parchment is an ideal cooking method for springtime, as it accentuates the flavors of the season's fresh ingredients. These packets can be assembled several hours ahead and refrigerated until you bake them. Salmon or sea scallops can be substituted for the bay scallops, and green onions, sugar snap peas or snow peas can replace all or some of the asparagus.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Parchment-Baked Scallops and Asparagus
Review 1 for Parchment-Baked Scallops and Asparagus
5 out of 5
5 out of 5
hoyamom
alexandria VA
May 29, 2011
Ability level:Advanced
Cooks:Every day
Would You Recommend? Yes
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fast, easy, elegant, delicious and healthy!
May 29, 2011
I made this with sea scallops, and substituted some green opinions and peas for some of the asparagus. I served it with almond rice pilaf that I added on the side of the dish (inside the parchment) after baking the scallops as directed. Baking time for sea scallops was a little longer than the recommended baking time for bay scallops.
The dish was a huge hit, and would be very nice for a special occasion. Is very easy!
Pros: Quick, Easy, Healthy, Appearance, Adaptable, Impressive, Will Make Again
Review 2 for Parchment-Baked Scallops and Asparagus
5 out of 5
5 out of 5
Karen1050
Crete, Illinois
April 30, 2010
Would You Recommend? Yes
0points
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Awesome Elegant Meal
April 30, 2010
Very easy to prepare, and it was a big hit at a family get together dinner. Everyone asked for the recipe.