BinomialBaker: Daring Cooks Challenge July 2012: Cooking "En Papillote"

I am taking a short break from my dinner party to update you on other news and share a fun recipe that I made for dinner on a random Tuesday night! It is a good time to take a break as I just shared the main course: Boeuf Bourguignon. At this poing in our meal, we were all so stuffed that we actually took a break and spent quite a bit of time chatting and trying to feel less full so that we could enjoy dessert. The recipe I'm sharing today, was inspired by watching the Food Network (while working out...yes I get hungry) and the July Daring Cook's Challenge!

In other food news, this weekend is the Taste of Chicago and last night me, Bri, Michael, and Maddie headed downtown to partake in all the delicious fun. It was raining while we were on the train, but by the time we got to the Taste it cleared up and became a lovely night. The taste was a little smaller this year, but still absolutely fantastic!

This month's challenge was brought to us by Sarah from All Our Fingers in the Pie. The challenge was to cook something "En Papillote" which means to cook in parchment. Sarah shared with us some history and information on this type of cooking. It is great because you don't need fats to cook the food since the parchment allows the foods to steam. Plus, when you undo the parchment you get a very exciting rush of steam that smells so yummy.

One of the recipes that Sarah shared was a pasta recipe with scallops. Then, while watching the Food Network I saw the Barefoot Contessa make a great pasta dish with shrimp. I decided to go the scallops route, but to use some of the flavors that the Barefoot Contessa used. And so, I give you, Lemon Pasta with Seared Scallops.

Lemon Pasta with Seared Scallops Cooked "En Papillote"

Ingredients:
12 oz whole wheat angel hair pasta
1 1/2 lbs. bay scallops
2 lemons
3 tbsp unsalted butter
2 1/2 tbsp olive oil
4 cloves minced garlic
freshly ground black pepper
1/3 cup chopped fresh parsley
dash of red pepper flakes
shredded parmesan for serving

Directions:
1. Preheat oven to 375.
2. Cook the pasta according to the directions on the box. Drain and set aside.
3. In a large skillet pan, melt the butter and olive oil over medium heat. Saute the garlic for about 2 minutes. Add in the scallops and saute for 3-4 minutes. Remove from heat. Mix in the pepper, parsley, and red pepper flakes. Zest half of a lemon and add in the lemon zest. Squeeze out the juice from 1 1/2 of the lemons into your scallops. With the remaining 1/2 lemon, slice two thin slices and add those to the scallop dish. Squeeze out the remaining juice into the mixture and stir. Mix the scallops into the drained pasta.
4. Place parchment paper on a baking dish. Pour out the pasta mixture onto the parchment and wrap the parchment around the pasta by pulling up the corners and tying with a string. Place the parchment wrapped pasta in the preheated oven for 10 minutes. Serve with shredded parmesan on top.