Linguine en papillote with scallops

To prepare the linguine en papillote with scallops, start by handling the scallops. Set aside 4 whole scallops for the papillote, and clean the others: gently detach them from their half shell 1 and then remove the scallop from the shell 2. Finally, cut them into chunks 3.

Next, attend to the cherry tomatoes; wash them and cut them into quarters 4. In a large pan, heat a drizzle of oil and add the crushed garlic 5. Let it infuse and then add the chopped cherry tomatoes 6.

Salt 7 and add some ground white pepper 8. Allow to infuse for a couple of minutes and add the scallops 9.

Extend with a bit of water 10 and add powdered saffron 11, then continue cooking for another 3 minutes. Remove the scallops using tongs and set them aside 12.

To thicken the cooking base and make it creamier, add a tablespoon of cornstarch 13 and dissolve it by stirring with a whisk 14. Add the scallops again and mix well 15. 

Cook the linguine in plenty of boiling salted water and drain them al dente directly in the pan 16. Add plenty of parsley 17 and toss briefly 18, adding cooking water if needed.

You can now compose your papillotes: we used "carta fata", a special film for oven cooking. Alternatively, you can use regular parchment paper. Place the sheet inside a bowl to make the composition easier, then distribute the linguine 19, add some sauce 20 and a whole raw scallop that you kept aside 21.

Close the papillote with twine 22 and repeat to form all 4. Arrange them on a baking sheet 23 and bake in a preheated static oven at 392°F for 2 minutes 23. Serve your papillotes opening them directly on the plate 24!