Scallops In Parchment

• 1 pint cherry or grape tomatoes
• 1 15-ounce can white beans, rinsed
• 1 fennel bulb, halved, cored, and thinly sliced
• 1/2 cup fresh flat-leaf parsley leaves, chopped
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds sea scallops, rinsed and patted dry

1. Heat oven to 400u0b0 F.
2. Gently toss the tomatoes, beans, fennel, parsley, oil, salt, and pepper in a large bowl.
3. Tear off four 15-inch squares of parchment paper and arrange on 2 baking sheets. Spoon some of the bean mixture into the center of each square. Place the scallops on top of the beans. Top with 4 more squares of parchment and fold the edges over several times to seal. Bake for 15 minutes. Transfer each packet to a plate. Serve with a knife to slit the package open, and be careful of the steam that will escape.

cherry, white beans, fennel bulb, parsley, extravirgin olive oil, kosher salt, black pepper

Taken from www.myrecipes.com/recipe/scallops-parchment (may not work)