Salmon papillote with scallops and tomatoes (4 portions)
(Papillote, French for "wrapped in paper", is a method of cooking in which the food is put into a folded paper parcel and then baked. The parcel is typically made from folded parchment paper, or a paper bag or aluminum foil.)

- 4 fillets of Chilean salmon, skinless
- 2 tbsp chopped red peppers
- 1 tbsp butter
- 1 cup of scallops, clean
- 1 cup cherry tomatoes cut in half
- 1 fine chopped leek
- 50 cc of white wine
- 2 tbsp small basil leaves
- salt and pepper to taste
- drops of lemon juice
- olive oil as needed
- 4 squares of baking paper or aluminum foil, about 20 x 20 cm.
Season the salmon fillets with salt and pepper and marinate with lemon juice, while the vegetables are being prepared.
Heat the butter in a pan over high heat. When it is very hot, brown the leek for about a minute and add salt and pepper if needed. Continue cooking for another minute and then add the halved cherry tomatoes.
Cook, moving the pan to mix the ingredients, and sautéing for 1minute. Add the white wine and reduce the quantity of liquid.
Arrange the salmon portions on the sheets of paper or foil, cover each portion with the vegetables and some scallops. Add a teaspoon of butter or olive oil on each salmon fillet, and fold well to seal the paper or foil.
Pre-heat the oven to 200º C and cook on a baking sheet for 15 to 20 minutes.
Serve while hot.