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Scallops and shrimp "en papillote" with fennel and basil
Scallops and shrimp "en papillote" with fennel and basil

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Scallops and shrimp "en papillote" with fennel and basil

Preparation 10 minutes
Cooking time 12 to 15 minutes
Servings 4


  • 3 green onions, chopped
  • 2 garlic cloves, chopped
  • 5 ml (1 tsp) fennel seeds, crushed
  • 60 to 80 ml (1/4 to 1/3 cup) 15% cooking cream
  • 300 g (2/3 lb) baby scallops
  • 300 g (2/3 lb) medium shrimp, peeled
  • 30 ml (2 tbsp) fresh basil, chopped
  • Salt and ground black pepper


  1. Preheat the barbecue to medium heat.
  2. In a bowl, mix all the ingredients. Season.
  3. Cut out a large rectangle of aluminum foil and cover with parchment paper.
  4. Place the preparation in the centre of the parchment paper.
  5. Cover with another large piece of aluminum foil and seal the sides.
  6. Cook on the barbecue for 12 to 15 minutes.
  7. Place the foil package on a serving plate and open.
  8. Serve immediately with grilled asparagus.
Availability in stores