INGREDIENTS
1 cup thinly sliced fennel
½ cup thinly sliced leeks
½ cup thinly sliced red onion
1 cup baby spinach
1 Tbsp. plus 1 tsp. olive oil
1 Tbsp. plus 1 tsp. gin
juice of 2 small oranges
kosher salt and freshly ground black pepper, to taste
2 large sea scallops
PREPARATION
• Preheat the oven to 450 degrees.
• In a large bowl, toss together the fennel, leeks, onion, spinach, olive oil, gin, orange juice, salt and pepper.
• Fold 4 15-by-15-inch squares of parchment paper in half and cut off the unfolded edges to make half-heart shapes.
• Unfold the hearts and divide the vegetables evenly on one side of each heart, leaving about a 1œ-inch border, then top with 2 large sea scallops.
• Working from the end, tightly fold the edges to seal. Repeat with the remaining parchments.
• Bake on a sheet pan 13 minutes, then remove from the oven and let rest 2 to 3 minutes before serving.
This article appears in January 2016.