Oven-baked en papillote for melt-in-your-mouth scallops, paired with roasted bell pepper, crisp bean sprouts, and a spicy umami doubanjiang sauce.
Ingredients
- 200 g fresh sea scallops
- 1 piece red bell pepper
- 1 piece fresh red chili (or bird's eye chili)
- 100 ml chicken broth (carton)
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp fermented doubanjiang chili paste
- 2 pieces scallion
- 100 g fresh bean sprouts
- au goût (facultatif) monosodium glutamate (MSG)
Method
- Preheat the oven to 200°C (thermostat 6-7).
- Cut the bell pepper into thin strips. Seed and thinly slice the chili into rings. Separate the white and green parts of the scallions; thinly slice each part.
- In a small bowl, mix the chicken broth, oyster sauce, light soy sauce, Shaoxing wine, doubanjiang paste, and optionally a pinch of MSG. Set aside.
- Cut two large sheets of parchment paper (about 40x30 cm). Place a layer of bean sprouts in the center of each sheet, followed by the bell pepper strips and half of the chili rings. Arrange the scallops on top, and drizzle each portion with half of the sauce. Sprinkle with the white parts of the scallions.
- Seal the papillotes by folding the edges over several times to form an airtight pouch. Place the papillotes on a baking sheet.
- Bake for 12 to 15 minutes (depending on the size of the scallops). The pouches should puff up slightly.
- Remove from the oven and carefully open (watch out for the hot steam). Garnish with the green parts of the scallions and the remaining chili rings. Serve immediately in the open papillotes.
Nutrition
Per serving
- Energy
- 151.6 kcal
- Protein
- 22.64 g
- Carbohydrate
- 9.8 g
- Fat
- 2.42 g
- Fibre
- 1.94 g
- Calcium
- 5.71 mg
- Iron
- 0.33 mg
- Magnesium
- 12.12 mg
