Ingredients: 1 lb. of bay scallops, 1 bunch of asparagus, 3 or 4 handfuls of cherry tomatoes, 1 can of cannellini beans, 1/4 c. fresh dill, 3 tbsp. of olive oil, salt & pepper, to taste. **Mix all ingredients together in a bowl. Scoop out handfuls of the mixture onto individual sheets of parchment paper. Make little packages and cook in oven for 15-30 minutes (depending on how done you like your scallops) at 350 degrees .
**As delicious as it is good for you. Serve with rice, quinoa or by itself for an extra low calorie feast. Backstory: This recipe was introduced to me by Miss A. Williams - doctor by day, chef and master knitter by night - at a dinner party last week, where sommelier Maciek D. kept our glasses brimming with ice cold Vinho Verde - a perfect match for the dish - and Watercolor/Acrylic powerhouse K. Jacobson set the mood by dimming the light switches and playing the tunes of Don Covay.
