Ingredients
2 tbsp unsalted butter
2 large leeks, julienne
salt and pepper to taste
1 medium tomato, peeled
1 small zucchini, trimmed
20 each sea scallops
Salt, pepper, & Basil to taste
Preparation
Melt butter. Add leeks, seasoning with salt and pepper;cook, covered 4 minutes. Do not brown leeks. Cut tomatoes into 8 thin slices. Cut zucchini on the bias into 16 thin slices. Divide leeks equally among 4 sheets of parchment paper, placing them on the bottom third of the paper. Top leeks with 2 slices of tomato, t slices of zucchini, and 4-5 scallops. Season to taste with salt, pepper, and basil. Fold paper over, rolling edges to create a tight seal. Bake in a preheated 475 degree oven for 6-9 minutes. Serve immediatelyu, opening once served to allow steam and flavors to be “received” at their fullest
