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Aromatic Scallop and Prawns Parcels Recipe



HT HD 25Mins


A vibrant starter of scallops and prawns nestled on a bed of shredded spinach, flavoured with ginger, spring onions and red pepper julienne and baked in a parcel.


Serves 4

Prep & Cook Time:

25 mins

Recipe Tags: Hot Seafood Shellfish Alcohol Vegetables Hors d'oeuvre Appetizer Starter en papillote parchment parcels foil parcels Gluten Wheat Dairy Free



Olive Oil
175g/6oz Fresh Spinach, shredded
8 Scallops, halved
12 Medium sized Raw Prawns, peeled and deveined
Red Capsicum (Bell Pepper), cut into julienne
2 Spring Onions (Scallions), cut into julienne
5cm/2-inch piece of fresh Ginger, cut into julienne
4 tbsp Vermouth or White Wine
1 Small Green Chilli, deseeded and finely chopped
Salt and Pepper
2 slices Lemon, halved



1.  Preheat the oven to 220C, 425F, Gas Mark 7. Prepare the papillote parcels by cutting four folded piece of parchment or greaseproof paper into a heart shape which measures about 30cm/12-inches long and 20cm/8-inches wide when folded. 

2. Open the papers, lightly oil one side then divide the spinach between the four parcels, placing on top of the oiled part and making sure you leave a 5cm/2-inch border. Season with salt and pepper.

3. Divide the scallops and prawns between the parcels placing them in top of the spinach, Fold the parchment in half and seal the parchment (see above). Place top with the julienne peppers, onions and ginger then sprinkle each with 1 tablespoon of vermouth or white wine, sprinkle over the chopped chillies, season with salt and pepper then place a lemon half on top of each.

4. Seal the parcels well then place on a baking tray and bake for 15 minutes until the parcel is puffed up and the contents cooked through.  See pictures below showing on how to assemble papillote parcels. End of instructions



Tips, Options and Substitutions


You can fold the parcels into any shape you like round, square, oblong, triangle

You can use aluminium foil instead of parchment paper

Substitute the alcohol with water, vegetable or fish stock


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Assembling parcels - step by step pictures

Special Equipment required to make this Recipe


Parchment paper or aluminium foil

Baking tray


Key techniques required to make this Recipe

Julienne  -  Food which is cut into thin strips, to a thickness of approximately 2mm/ 1/8 inch  and a length ranging from 2.5cm/1-inch to 5cm/2 inches as standard.

Related Recipes and Information

More Fish and Seafood Starter Recipes

Information about cooking En Papillote

General Fish Prep & Cooking Times  

Types of Fish

Serving Suggestions


Key techniques used in this recipe


Make Ahead




Tips, Options and Substitutions





Main equipment required to make this recipe






Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

General Fish Prep & Cooking Times  

Information about individual types of fish


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