Scallops Nicoise En Papillote - 8g Carbs, 2g Fiber
4 teaspoons olive oil, plus extra for parchment
4 medium ripe tomatoes, peeled, seeded, diced
1 garlic clove, minced
1/4 cup nicoise olives, pitted, chopped
coarse sea salt to taste
freshly-ground black pepper to taste
16 fresh basil leaves, washed, dried
16 sea scallops
Heat the oven to 450 degrees. Cut out 4 sheets of parchment paper measuring 15 by 12 inches. Fold in half and cut into the shape of half a heart. Brush each sheet lightly with oil along the fold on one side of the heart. Set aside.
Drain the tomatoes well to remove as much liquid as possible. Combine with the garlic and olives and season with salt and pepper to taste.
Divide the mixture among the sheets of parchment, placing the mixture along the fold on one side of the heart. Place 2 basil leaves on top of each mound of tomatoes followed by 4 scallops. Drizzle 1 teaspoon of olive oil on each and season with salt and pepper. Divide the remaining basil leaves among the mounds. Fold one side of the parchment packets over and crimp the edges tightly to seal completely. Place the packets on a baking sheet. Bake until the packets puff up and the contents bubble, about 15 minutes.
Transfer the packets to serving plates and slit each open with a sharp
knife. Serve immediately.
Makes 4 servings.
Calories 158, Fat 8 g, Carbs 8 g, Sodium 225 mg, Fiber 2 g.
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