Dorie Greenspan’S Butter Poached Scallops In A Pouch

• Handful of baby spinach
• Salt and freshly ground black pepper
• 4 teaspoons finely chopped preserved lemon, rind only, rinsed and dried
• 6 tablespoons (3/4 stick) unsalted butter, divided
• 16 sea scallops, preferably all a similar size, patted dry
• 16 grape or cherry tomatoes, halved
• 4 tablespoons dry white wine

1. Preheat the oven to 475u0b0F and place a rack in the center position Cut four 15-inch squares of parchment paper.
2. Assemble each pouch: Place a few spinach leaves in the center of the paper, season lightly with salt and pepper (but go easy-the lemon is salty), add 1 /2 teaspoon of lemon and scatter with 1 /2 teaspoon of butter cut into bits. Arrange 4 scallops over the butter, top with another 1 /2 teaspoon of lemon and 8 tomato halves; season lightly with salt and pepper. Add 1 tablespoon of wine and finish with 1 tablespoon of butter cut into bits. Pull up the corners of the parchment to encase the ingredients in a hobo sack and tie it with kitchen twine. Place the pouches on a baking sheet.
3. Cook the pouches for 8 minutes. Place each pouch in a soup bowl. Untie the packets, being careful of the steam, and serve immediately.

handful of baby spinach, salt, preserved lemon, unsalted butter, grape, white wine

Taken from food52.com/recipes/74684-dorie-greenspan-s-butter-poached-scallops-in-a-pouch (may not work)