Recipe Scallops in Papillote Narcoossee’s Grand Floridian Resort & Spa


24 oz U10 scallops
8 each fresh sage
1 lb cooked kamut
1 tomato
1 lb spinach, sautéed
4 oz crimini mushrooms, sliced
8 oz fresh haricot verts
4 oz garlic cloves fired till brown


Equally use each ingredient among four plates

In a piece of parchment paper layer from the bottom to the top as follows:

Kamut, spinach, mushrooms, tomato, haricot verts, garlic, sage, scallops.

Wrap very tightly.

Bake at 400° for 15 minutes and serve hot.