- 1lb. scallops, cleaned, cut in half horizontally
- 2 cups chopped roasted onions (see sauce section)
- pinch of salt and sugar
- ¼ cup sherry
- 1 cup vegetable stock or fish fumet
- 1 Tbsp. balsamic vinegar
- 3 cups sliced mushrooms
- 2 Tbsp. chopped roasted garlic
- ¼ cup balsamic vinegar
Preheat a large sauté pan and add onions, salt and sugar. Cook covered over a medium low heat until the onions are tender. Remove the lid, add sherry and cook off the alcohol. Add the stock and continue to cook uncovered until the onions are caramelized. Add the balsamic vinegar and cook until the sharpness has mellowed. Lay onion mixture out on a cookie sheet or large plate and refrigerate until cooled.
Add the mushrooms and salt to the same sauté pan and cook covered until the juices are rendered and begin to evaporate. Remove the lid, add the garlic and cook uncovered until the mushrooms are browned and beginning to stick to the pan. Add balsamic vinegar, stir to loosen the mushrooms and cook until vinegar is evaporated. Chill mixture on a cookie sheet or large plate until cooled.
Both the onion and mushroom mixture can be made a day ahead. Mix the onion and mushroom mixture together before assembling packages.
Cut parchment paper 8″x 10″, spray with nonstick spray and fold in half. Place ¼ cup of mushroom ragout close to the middle of each paper, top with 3-4 slices of scallop, spoon 2 tablespoons of ragout across and close each package, crimping the edges securely. Bake in a 450F oven for 8 minutes until the scallops are cooked and the juices are rendered. Serve immediately.
Per Serving: Calories: 80 Protein: 6gm Fat: 1gm
Carbohydrates: 10gm Sodium: 236mg