Shrimp, Scallops and Clementines en Papillote – Recipe

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The Food Blogger’s Challenge food this week is Clementines – those sweet little oranges that are such a treat in the middle of winter. My mind first went to a dessert but then I decided to go into the savory world. I had already experimented with a Chicken and Clementine Crepe recipe that turned out really delicious so I turned to seafood for this try. I love fruit and protein together in a meal as I am sure you can glean by now. The hubby was just back from his vacation, I was happy to see him so a celebratory meal was in order.

Shrimp, Scallops and Clementines en Papillote


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Serves 2

6 large shrimp, peeled and de-veined
4 scallops, cut in half
8 clementines
1 TBS clementine zest
2 TBS tamari or soy sauce
1/2 of a large onion, cut into small dice
1/4 cup green pepper, cut into small dice
1 TBSP lemon juice
hot pepper sauce to taste
chopped parsley if desired to finish

2 cups prepared jasmine or other rice

Preheat oven to 350°

Zest the clementines until you have 1 TBS. Set aside.
Peel four clementines and slice into wheels about 1/4″ thick.
Take the remaining four clementines and juice them. Hold back 3 TBS of the juice.  Add half the zest and tamari/soy sauce to the remaining clementine juice. Add a few shakes of hot sauce and set aside.

Place the shrimp and scallops in a small bowl and add the 3 TBS clementine juice, other half of the zest, a sprinkling of salt and mix well. Let marinate for about 10 minutes.

Add the diced peppers and onions to the seafood. (If you are like me and you don’t like peppers and onions hold out half of the seafood and adjust the amount of onion and pepper for one person.)

Cut two large pieces of parchment – about 14 – 16″ long.

At the midpoint from the bottom edge to the center lay down two wheels of clementine on each piece of parchment. (for a pictorial on how to fold parchment for en papillote cooking) Top with half of the seafood mixture. Top with two more wheels of clementine. Fold the parchment in half over the ingredients and start folding and tucking the parchment until you just have a small opening. Pour half of the juice/tamari/hot sauce mixture into the packet and seal.  Bake (really steam) in the oven for 15 minutes.

When you open the packets BE CAREFUL. They will be steaming hot.

Put a cup of your rice on the plate and top with the seafood and clementines. Carefully pour the juice from the packets over the seafood and rice. If there are any leftover orange slices just cut them in quarters and add them on top. I sprinkled a little parsley on top at the end. I served the main dish with some roasted broccoli and cauliflower.

As I mentioned, I do not like onions and peppers so I had mine with just the shrimp and scallops. It was quite yummy – the clementine juice was slightly sweet, the lemon juice brightened the whole meal and the hot sauce added a nice kick. The citrus and seafood were a delicious combination.  Hubby enjoyed his with the onions and peppers and I loved mine plain.

Be sure to check out what other Clementine delights have been cooked up this week from the Food Bloggers:

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