Roasted Shrimp and Scallop Papillotes with Miami Tartar Sauce

Jennifer Rubell uses white paper bags to hold her "papillotes" for a dramatic presentation. The seafood is wrapped in parchment paper and then inserted in the bags. You will need five 8-by-14 inch #420-size bags (the number is on the bottom). Each will serve six people. Look for them in delis or takeout shops; omit them if unavailable.


Slideshow: Amazing Seafood Recipes


  • Servings: 30

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  • 4 pounds large sea scallops, cut in half horizontally
  • 4 pounds large shrimp, shelled and deveined
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 1/2 cup chervil leaves or 1/4 cup tarragon leaves
  • 10 thin lemon slices, plus lemon wedges, for serving
  • Miami Tartar Sauce

How to make this recipe

  1. Preheat the oven to 425°. In a bowl, toss the seafood with 1/2 cup of the olive oil and season with salt and pepper.

  2. Cut five 18-inch-long sheets of parchment paper and lay them on a work surface. Arrange the scallops and shrimp on one half of each parchment square in slightly overlapping rows, leaving a 3-inch border at the edges. Drizzle with olive oil, scatter the chervil on the seafood and lay the lemon slices on top.

  3. Fold the parchment over the seafood and fold the 3 open edges of each package up to seal in the juices. Carefully slide each package, seam side up, into the bottom of a paper bag. Tightly roll down the top of each bag; staple shut.

  4. Set the bags upright on 2 large baking sheets and bake for 25 minutes, shifting the pans halfway through for even cooking. Transfer the bags to serving trays. With scissors, cut the top off each bag to reveal the packet. Carefully unfold the packets. Drizzle with additional olive oil and serve hot, with lemon wedges and <a href="/recipes/miami-tartar-sauce">Miami Tartar Sauce</a>.

Make Ahead

The recipe can be prepared through Step 3 and refrigerated for 6 hours. Bring to room temperature before roasting.

Suggested Pairing

The strong flavors of capers, shallots and tartar sauce suggest a crisp, fruity Sauvignon Blanc from South Africa or California.

Contributed By Photo © William Meppem Published May 2002

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