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A plate of Baked scallops

Baked Scallops and Shrimp with Tarragon

Sean
Shrimp and scallops with lemon and tarragon baked en papillote.
4.43 from 7 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 275 kcal

Equipment

  • Lined sheet pan
  • Parchment paper

Ingredients
 
 

  • 1 lb large shrimp peeled, deveined, thawed if frozen
  • 1 lb sea scallops thawed if frozen
  • 2 lemons thinly sliced
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tbsp black pepper
  • tbsp tarragon fresh
  • 1 pint grape tomatoes

Instructions
 

  • Preheat the oven to 425°F or gas mark 7.
  • Season the shrimp and scallops with salt and pepper. On a sheet of parchment paper arrange the scallops and shrimp with the lemon slices. Top with tarragon and tomatoes. Drizzle the olive oil over the top and seal the parchment closed by bringing to two larger ends together and fold the ends in half several times until it creates a tube. Pinch the paper eat each and and do the same thing.
  • Place on the lined baking sheet and bake for 20 minutes.
  • Transfer the package to a platter or large dish, there will be a lot of liquid inside and unwrap the package. If individual portions were made serve as is.

Nutrition

Serving: 1servingCalories: 275kcalCarbohydrates: 10gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 170mgSodium: 1674mgPotassium: 651mgFiber: 2gSugar: 3gVitamin A: 1197IUVitamin C: 16mgCalcium: 84mgIron: 1mg
Nutrition Disclaimer*
Keyword 30 min meals, Healthy, Seafood
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