{"id":36839,"date":"2016-01-01T04:00:00","date_gmt":"2016-01-01T10:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/gin-and-juice-scallops-en-papillote-17368695\/"},"modified":"2024-11-06T13:41:17","modified_gmt":"2024-11-06T13:41:17","slug":"gin-and-juice-scallops-en-papillote-17368695","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/gin-and-juice-scallops-en-papillote-17368695\/","title":{"rendered":"Gin & Juice Scallops en Papillote"},"content":{"rendered":"

INGREDIENTS<\/h2>

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<\/p><\/div>

PREPARATION<\/h2>

• Preheat the oven to 450 degrees. <\/p>

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

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

• 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. <\/p>

• Working from the end, tightly fold the edges to seal. Repeat with the remaining parchments. <\/p>

• Bake on a sheet pan 13 minutes, then remove from the oven and let rest 2 to 3 minutes before serving.
<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"

1 serving<\/p>\n","protected":false},"author":1086,"featured_media":0,"comment_status":"close","ping_status":"closed","sticky":false,"template":"single-wide.php","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","newspack_collection_is_cover_story":false,"newspack_collection_post_order":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"above","newspack_post_subtitle":"1 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Cover and cook until the fennel and onions are soft and begin to brown, about 15 minutes. • Remove the lid and cook until caramelized and jammy, about 20\u2026","rel":"","context":"In "Recipes"","block_context":{"text":"Recipes","link":"https:\/\/www.saucemagazine.com\/category\/recipes\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":23525,"url":"https:\/\/www.saucemagazine.com\/recipes\/watermelon-radish-salad-with-citrus-vinaigrette-17369922\/","url_meta":{"origin":36839,"position":5},"title":"Watermelon radish salad with citrus vinaigrette","author":"Ligaya Figueras","date":"November 1, 2011","format":false,"excerpt":"4 servings","rel":"","context":"In "Appetizer"","block_context":{"text":"Appetizer","link":"https:\/\/www.saucemagazine.com\/category\/recipes\/appetizer\/"},"img":{"alt_text":"watermelon radishes","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2011\/11\/watermelon-radishes_1zgplxb.webp?fit=1200%2C740&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2011\/11\/watermelon-radishes_1zgplxb.webp?fit=1200%2C740&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2011\/11\/watermelon-radishes_1zgplxb.webp?fit=1200%2C740&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2011\/11\/watermelon-radishes_1zgplxb.webp?fit=1200%2C740&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2011\/11\/watermelon-radishes_1zgplxb.webp?fit=1200%2C740&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/posts\/36839","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/users\/1086"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/comments?post=36839"}],"version-history":[{"count":0,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/posts\/36839\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/media?parent=36839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/categories?post=36839"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/tags?post=36839"},{"taxonomy":"newspack_collection_taxonomy","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/newspack_collection_taxonomy?post=36839"},{"taxonomy":"newspack_collection_section","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/newspack_collection_section?post=36839"},{"taxonomy":"newspack_spnsrs_tax","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/newspack_spnsrs_tax?post=36839"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/coauthors?post=36839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}