Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Lean white fish -cleaned, peeled
-cut into chunks -cut into 1 1/2" dia. pcs.
4 oz Tuna steaks 1 Carrot
-cut into chunks -cut into 1" matchsticks
8 Sea scallops 1 Shallot
8 lg Shrimp -finely chopped
-peeled and deveined 1/4 c White wine
8 Mushrooms 2 tb Dijon mustard
-cleaned and sliced 1 ts Dried marjoram
8 Asparagus spears Salt and pepper to taste

Cut four 12-inch sheets of parchment paper and lightly butter a 5-inch
circle in the center of each. In the center of each prepared paper
arrange equal portions of the white fish, tuna, scallops and shrimp;
set aside.

In a 2-cup glass measure, place the mushrooms, asparagus, carrot,
shallot and wine. Cover with vented plastic wrap and microwave on
HIGH until the asparagus is crisp-tender, 2-3 minutes.

Using a slotted spoon, remove the vegetables and spoon them over the
seafood. Add the mustard, marjoram, salt and pepper to the cooking
juices left in the glass measure; stir to mix. Spoon the wine mixture
over the seafood.

Bring all four sides of parchment together and tie like a beggar's
bag with colored yarn, paper curling ribbons, a strip of plastic wrap
or string. Place the bags on a microwaveable plate. Microwave on HIGH
4-5 minutes, turning each bag halfway after 2 minutes. Let stand 3
minutes before placing on serving plates for diners to open at the
table.

Simply Seafood Summer 1995
Submitted By DIANE LAZARUS On 09-29-95

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