Citrus Scallops with Peas in Parchment

Ingredients

• 0.8 teaspoon curry powder 
• 1 teaspoon ginger fresh grated peeled
• 0.3 cup green onions sliced
• 2 tablespoons orange juice concentrate frozen thawed
• 0.3 teaspoon pepper 
• 0.1 teaspoon salt 
• 1 pound sea scallops 
• 0.5 pound sugar snap peas fresh trimmed

Equipment

• bowl
• baking sheet
• baking paper
• oven

Directions

1. Preheat oven to 40
2. Combine first 7 ingredients in a medium bowl. Toss well, and set aside.
3. Cut 4 (15 x 14-inch) pieces of parchment paper; fold each in half crosswise, creasing firmly, and trim into a heart shape. Unfold hearts, and place on baking sheets.
4. Place 1/2 cup scallop mixture on each parchment heart, near the crease; arrange Sugar Snap peas around scallop mixture. Fold over remaining half of each parchment heart. Starting with rounded edge, pleat and crimp edges of parchment together to make a seal; twist ends tightly to seal.
5. Bake at 400 for 10 minutes or until puffed and lightly browned.
6. Place on individual serving plates, and cut open; serve immediately.