Scallops nicoise en papillote

Scallops nicoise en papillote

Scallops nicoise en papillote

By LA Times
Serves 4

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Details
  • Servings:   4
  • Dish:   main course
Cuisine
  • french
Comments
Ingredients
  • 4 teaspoons olive oil plus extra for parchment
  • 4 medium ripe tomatoes, peeled, seeded and diced
  • 1 clove garlic, minced
  • ¼ cup nicoise olives, pitted and chopped
  • Coarse sea salt and black pepper to taste
  • 16 fresh basil leaves, washed and dried
  • 16 sea scallops (about 1 ⅓ pounds)
Instructions

Scallops nicoise en papillote serves 4 original recipe by LA Times.

View original preparation instructions

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