Foods cooked "en papillote"—in a paper bag—emerge succulent and saturated with flavor. As they bake, the steam causes them to puff up and when you cut into them, you are rewarded with a cloud of aromatic steam-the perfect way to bring a little drama to the dinner table. Serve this dish with rice, couscous, or pasta to absorb the abundant, flavorful juices.
Heat the oven to 450° F. Crumble the saffron threads into a small saucepan. Add the wine and bring to a simmer over medium-low heat. Simmer for 5 minutes to let the saffron's flavor and color infuse the wine. Set aside.
Divide the shellfish among four sheets of parchment. Moisten with the saffron-flavored wine and top with tomatoes, scallions, lemon zest, and a little salt and pepper. Seal the packages and bake on a sheet pan until the parchment is puffy and browned, about 8 min.
nutrition information (per serving):
2, Fat Calories
17, Saturated Fat
18, Monounsaturated Fat
7, Polyunsaturated Fat
Photo: Dana Harris