Scallops in Parchment

Ingredients

• 0.3 teaspoon pepper black
• 15 ounce beans white rinsed canned
• 1  fennel bulb cored halved thinly sliced
• 0.5 cup flat-leaf parsley leaves fresh chopped
• 1 pint grape tomatoes 
• 0.5 teaspoon kosher salt 
• 2 teaspoons olive oil extra-virgin
• 1.5 pounds sea scallops dry rinsed

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife

Directions

1. Heat oven to 400 F.Gently toss the tomatoes, beans, fennel, parsley, oil, salt, and pepper in a large bowl.Tear off four 15-inch squares of parchment paper and arrange on 2 baking sheets. Spoon some of the bean mixture into the center of each square.
2. Place the scallops on top of the beans. Top with 4 more squares of parchment and fold the edges over several times to seal.
3. Bake for 15 minutes.
4. Transfer each packet to a plate.
5. Serve with a knife to slit the package open, and be careful of the steam that will escape.