Shrimp and Scallops with Herbs

Break open the parchment paper packet to reveal a seafood lover’s dream.

Makes 4 servings

2 large leeks (white parts only), halved lengthwise & quartered 1 cup halved grape tomatoes 16 large fresh shrimp, peeled and deveined (tails left on) 12 large sea scallops 3 teaspoons lemon zest, divided 2 tablespoons fresh lemon juice 1 teaspoon kosher salt 1 lemon, sliced ¼ cup chopped fresh parsley 2 teaspoons chopped fresh thyme 2 cloves garlic, grated 4 tablespoons unsalted butter 4 tablespoons dry white wine 1 cup panko (Japanese bread crumbs)

Lemon wedges, to serve

Preheat oven to 400°.

Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half, creating a triangle; unfold parchment.

Divide leeks, tomatoes, shrimp, and scallops among parchment squares, placing on left side next to fold.

Stir together 2 teaspoons lemon zest, lemon juice, and salt in a small bowl. Sprinkle over seafood. Top each with 2 lemon slices. Sprinkle with parsley, thyme, and garlic. Top with butter and wine. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a rimmed baking sheet.

Bake until parchment is lightly browned and puffed, about 10 minutes.

Heat bread crumbs in a small skillet over medium heat, stirring occasionally, until toasted. Remove from heat, and stir in remaining 1 teaspoon zest.

Cut an “X” in top of each packet, letting steam escape, and gently pull back paper. Sprinkle with bread crumb mixture. Serve with lemon wedges.