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. Amazing Seafood Recipes
The recipe can be prepared through Step 3 and refrigerated for 6 hours. Bring to room temperature before roasting.
The strong flavors of capers, shallots and tartar sauce suggest a crisp, fruity Sauvignon Blanc from South Africa or California.