Scallop Papillotes with Lime Butter
Back
Scallop Papillotes with Lime Butter
Open in full-screen mode

Scallop Papillotes with Lime Butter

Preparation
20 MIN
Cooking
20 MIN
Servings
4

Ingredients

Preparation

  1. Preheat the grill, setting the burners to high.
  2. In a bowl, combine the butter with the lime zest and juice. Season with pepper. Set aside.
  3. In another bowl, combine the rice and peas. Set aside.
  4. Spoon the rice mixture in the centre of the four sheets of aluminum foil and top with the scallops. Pour in the broth. Season with salt and pepper. Cover with lime butter pieces. Close to seal the papillotes.
  5. Cook for 15 to 20 minutes (depending if the rice is hot or cold) or until scallops are cooked to the desired doneness. 



Note

For 4 cups (600 g) cooked rice, cook about 1 ½ cups (300 g) of rice in 3 cups (750 ml) water or broth.

Comment

  1. Easy and delicious! I added some chives and Thai fish sauce which didn't do any harm.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum