Flounder and Scallops en Papillote

Flounder and Scallops en Papillote

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

Serves 4

  • 1 lb. Fresh Flounder Fillet, 4 pieces
  • 1 lb. Sea Scallops
  • 1 ea. Carrot, peeled and julienned
  • 1 ea Parsnip, peeled and julienned
  • 1/ ea. Red Onion, julienned (can be white)
  • 2
  • 2 ea. Celery Stalk, julienned
  • 1/2 head Napa Cabbage, sliced thin
  • 2 ea. Scallions, sliced
  • 1 T Fresh Ground Ginger
  • 2 ea. Garlic Cloves, minced
  • 2 tsp. Sesame Oil
  • 1 T Soy Sauce
  • 1/4 lb. Snow Peas, julienned
  • Salt and Pepper to taste
  1. Preheat oven to 375 degrees. Fold four pieces of parchment paper in half. Cut in the shape of half a heart, a little less than twice the size of your piece of Lay open on counter.
  2. flounder.
  3. Add all ingredients, except seafood and snow peas, in a bowl and mix well. Taste and adjust seasoning. Make a base of vegetables on half of the open heart of parchment paper. Season seafood with salt and pepper and distribute evenly over the vegetables on the parchment paper.
  4. Garnish tops with snow peas, fold over other half of heart, and starting at the top of the heart, fold over and crimp edges in one-inch intervals until you get to the bottom of the paper. Tuck last crimp under. Repeat for other three papillotes.
  5. Place on two cookie sheets or half-sheet pans and bake in oven until seafood is cooked and parchment has begun to brown, about 10-12 minutes depending on thickness of flounder. Serve hot out of the oven.

*This can be done with any vegetables like zucchini, yellow squash or pepper. Make sure to cut vegetables in sizes that will cook in the same amount as the seafood. This will also work for chicken, shrimp or other seafood you may enjoy.

Steamed Basmati Rice

  • 1 cup Basmati Rice
  • 1 3/4 cup Water
  • Dash of Salt
  1. Combine all ingredients in a small saucepot, and cover with a lid. Bring to a boil and reduce heat to a low simmer for 15 minutes.
  2. Remove from heat and allow to sit for at least 5 minutes. Uncover and flake rice with a fork before serving.

Sauteed Baby Bok Choy

  • 1 lb. Baby Bok Choy*
  • 2 oz. Oil (Can be sesame, peanut or vegetable)
  • 1 T Soy Sauce

1. Rinse and drain bok choy well. Heat oil in pan over medium-high heat and add bok choy. Stir until wilted slightly and add soy sauce to coat and serve.

*Baby bok choy can be found in most Asian markets and many produce markets.

Academy of Culinary Arts Students

The Academy of Culinary Arts has more than 25 years experience training professional chefs.

Our award-winning, international faculty teach the skills necessary to succeed in the fast-paced, competitive culinary industry.

At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. We offer accredited degree programs and certificate programs, that you can take on a full- or part-time basis.

We offer a mix of classes, hands-on labs, training at our on-campus restaurant, real world externship experience, and special activities.

To learn more about the Academy, visit www.atlantic.edu/aca.

Academy of Culinary Arts Students

Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.

These noncredit workshops are offered throughout the year in our professional kitchens. Topics range from holiday-themed entrees and desserts to Deep South cooking to healthy eating.

These workshops are open to all levels of experience. View a list of upcoming workshops and information on registering.

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