Mangez Québec

Scallops en papillote



  • 15 ml (1 tbsp.) butter
  • 1 small of Quebec fennel bulb, sliced
  • 16 large scallops
  • 4 Quebec scallions, minced
  • 16 cherry tomatoes, halved
  • 32 green and wax beans, parboiled
  • 225 g (1/2 lb.) button mushrooms, sliced
  • 125 ml (1/2 cup) white wine
  • A few saffron pistils
  • 60 ml (1/4 cup) butter
  • Salt and pepper to taste
  • Fresh dill to garnish


  1. Heat butter in a large pot and brown fennel. Set aside.
  2. Preheat oven to 200°C (400°F). Place four double-layered squares of baking paper or aluminium foil on work top. Butter top side. On each square, stack a quarter of the fennel, four scallops, a quarter of the scallion, four tomatoes, a quarter of the beans and a quarter of the mushrooms. Sprinkle with wine and saffron. Dot 15 ml (1 tbsp.) butter in each papillote. Season to taste. Fold sides to close the papillote. Bake for 10 minutes.
  3. To serve, transfer content of papillotes to a heated plate. Garnish with fresh dill.
MENU Plaisirs maraîchers - 2005

produits utilisés

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