Dee Ryan?, Author at Sauce Magazine: Intelligent Content For The Food Fascinated https://www.saucemagazine.com/author/dee-ryan-2/ Your Guide to St. Louis Restaurants, Recipes, and Food Culture Wed, 06 Nov 2024 13:41:17 +0000 en-US hourly 1 https://www.saucemagazine.com/wp-content/uploads/2025/07/cropped-sauce-magazine-favicon-Katrina-Behnken-32x32.png Dee Ryan?, Author at Sauce Magazine: Intelligent Content For The Food Fascinated https://www.saucemagazine.com/author/dee-ryan-2/ 32 32 248446635 Gin & Juice Scallops en Papillote https://www.saucemagazine.com/recipes/gin-and-juice-scallops-en-papillote-17368695/ Fri, 01 Jan 2016 10:00:00 +0000 https://www.saucemagazine.com/recipes/gin-and-juice-scallops-en-papillote-17368695/ 1 serving

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INGREDIENTS

1 cup thinly sliced fennel
½ cup thinly sliced leeks
½ cup thinly sliced red onion
1 cup baby spinach
1 Tbsp. plus 1 tsp. olive oil
1 Tbsp. plus 1 tsp. gin
juice of 2 small oranges
kosher salt and freshly ground black pepper, to taste
2 large sea scallops

PREPARATION

• Preheat the oven to 450 degrees. 

• In a large bowl, toss together the fennel, leeks, onion, spinach, olive oil, gin, orange juice, salt and pepper. 

• Fold 4 15-by-15-inch squares of parchment paper in half and cut off the unfolded edges to make half-heart shapes. 

• Unfold the hearts and divide the vegetables evenly on one side of each heart, leaving about a 1œ-inch border, then top with 2 large sea scallops. 

• Working from the end, tightly fold the edges to seal. Repeat with the remaining parchments. 

• Bake on a sheet pan 13 minutes, then remove from the oven and let rest 2 to 3 minutes before serving.

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