Serve a harmonious blend of flavors with this papillote dish. Succulent seafood, a fusion of fish and shellfish, paired with a medley of herbs - an exquisite creation.

Ingredients

2 pcs salmon fillet portions
8 scallops roe-off
600 ml skim milk
40 g cornstarch
2 cloves garlic
1 lemon
Sprigs of chives
2 tbsp parsley, chopped
2 sheets parchment paper
Salt and pepper

Directions

Preheat the oven to 180°C (gas mark 6).
Prepare a light bechamel sauce with cornstarch and skim milk.
Add the juice of the lemon. Season with salt and pepper.
Brown the scallops in a non-stick frying pan.
Add the crushed garlic clove, chives, and chopped parsley.
Pour 2 spoonfuls of the bechamel sauce onto the center of one parchment paper.
Place 1 salmon fillet and 2 scallops on top.
Cover again with sauce, then close the papillote tightly.
Do the same for the second papillote.
Bake for 20-25 minutes.
Serve piping hot!