Recipe: Rancho La Puerta’s Steamed Seafood

3 cloves garlic, peeled and minced
3 large shallots, peeled and thinly sliced
3 small celery stalks, cut in 1/4-inch (.5 cm) dice
2 small carrots, peeled and cut in 1/2-inch (1 cm) dice
1/4 cup (50 ml) extra-virgin olive oil
1/2 cup (125 ml) chopped flat-leaf parsley
2 tbsp (25 ml) chopped fresh dill
2 tbsp (25 ml) paprika
2 tbsp (25 ml) low-sodium soy sauce
2 tbsp (25 ml) white wine

6 large scallops, halved
1-1/2 lb (750 g) salmon or lobster tails, shelled and cut in 6 pieces
12 shrimp, peeled
Fresh basil, parley and dill leaves (optional)
6 thin slices lemon or lime

In medium bowl, combine garlic, shallots, celery, carrots, half of the olive oil, parsley and dill. Set aside.

In large bowl, combine paprika, soy sauce, remaining olive oil and wine. Add scallops, salmon and shrimp and toss to coat. (Seafood may be marinated in the refrigerator for up to 8 hours).

Cut parchment paper into six 14-inch squares. Fold the squares in half to crease. Divide the marinated vegetables among the packets, placing them to one side of the crease. Set 2 shrimp, 2 scallops and a piece of salmon on top of each pile of vegetables. If desired, tuck a few herbs into the seafood and top with a slice of lemon.

Fold parchment over loosely, roll edges together and crimp to secure. Bake on a large baking sheet at 350 F (175 C) for 20 to 25 minutes or until seafood is opaque.

Set each package on individual plates and serve immediately. Open the packages at the table, either by unfolding or by cutting an X in the parchment with scissors. Makes 6 servings.