← Back to Search Results
Mixed Seafood Steamed in Parchment with Shallots and White Wine

Photo by: Joseph De Leo
Comments: 0


DEBORAH REMEMBERS… Ah, this dish triggers a memory of embarrassment. There was a time when I didn’t know that parchment was also the cooking paper one buys in a well-stocked grocery store. On my first attempt at cooking a parchment-wrapped dish, I decided to use some of the leftover heavy paper we had from printing my husband’s books and the diplomas for our School of Life students. It was a disaster! This dish, however, is lovely.

Rush these puffy packets straight from oven to table, so each guest may enjoy the aromatic rush of steam that issues forth when the hot packets are opened. With this technique, you get a dramatic presentation for very little effort. For a truly luxurious meal, you might want to use both the lobster and fish, or substitute any seafood that catches your eye. Imagine this dish with just light vegetables such as asparagus, zucchini, and greens. Hard vegetables, such as squash, could be included but should be thinly sliced.

Yield: Serves 6


  • 3 cloves garlic, peeled and minced
  • 3 large shallots, peeled and thinly sliced
  • 3 small celery stalks, cut into ¼-inch dice
  • 2 small carrots, peeled and cut into ¼-inch dice
  • 4 tablespoons extra virgin olive oil
  • ½ cup fresh flat-leaf parsley leaves, roughly chopped
  • 2 tablespoons fresh dill, roughly chopped
  • 2 tablespoons paprika
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons white wine
  • 6 large scallops, cut into 2 pieces each
  • 1½ pounds salmon or 3 lobster tails, shelled, cut into 6 equal pieces
  • 12 large shrimp, shelled
  • Fresh basil, parsley, and dill leaves (optional)
  • 6 thin slices lemon or lime (optional)


1. Preheat the oven to 350°F.

2. In a medium bowl, combine the garlic, shallots, celery, carrots, 2 tablespoons olive oil, parsley, and dill.

3. In a large bowl, combine the paprika, soy sauce, 2 tablespoons olive oil, and wine. Add the scallops, salmon, or lobster, and shrimp and toss to coat. (The seafood may be marinated ahead of time and refrigerated for up to 8 hours.)

4. Cut parchment paper or heavy aluminum foil into six 14-inch squares. Fold the squares in half to crease, then unfold. Divide the marinated vegetables among the packets, placing them to one side of the crease. Set 2 shrimp, 2 scallops, and a piece of salmon or lobster on top of the vegetables. If desired, tuck a few herbs into the seafood and top with a slice of lemon or lime.

5. Fold the parchment loosely over the seafood, roll the edges together, and crimp to secure. Set the packages on a large baking sheet. Bake for 20 to 25 minutes.

6. Set the packages on individual plates and serve right away, while very hot. Open the packages at the table, either by unfolding or by cutting an X in the parchment with scissors.

© 2008 Szekely Family Foundation

Nutritional Information

Nutrients per serving (% daily value)

243kcal (12%)
93mg (9%)
12mg (19%)
263mcg RAE (9%)
134mg (45%)
582mg (24%)
2g (8%)
11g (17%)
2mg (11%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
desserts-4-today Desserts 4 Today
by Abby Dodge
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
good-to-the-grain Good to the Grain
by Kim Boyce
nigella-express Nigella Express
by Nigella Lawson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
living-raw-food Living Raw Food
by Sarma Melngailis
mexican-everyday Mexican Everyday
by Rick Bayless
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?