Ingredients

• 4 c water
• 3/4 lb new potatoes cut into 1/4" thick slices
• 1 1/2 c thinly sliced carrots
• 3 tbsp olive oil
• 2 tsp minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 lb sea scallops
• zest of 2 lemons
• 2 tbsp chopped dill
• 2 tsp capers rinsed and drained

Directions

1. eheat oven to 400. In med saucepan bring water to a boil over high heat. Add potatoes and carrots and cook until both can be pierced with a knife and water has just returned to a boil about 3 min. Drain run under cold water, drain again.

2. In a med bowl, toss together potatoes and carrots, 1 tbsp oil, 1 tsp garlic, 1/2 tsp salt and 1/4 tsp pepper. In a seperate bowl combine scallops lemon zest, dill capers, and remaining oil, garlic salt and pepper.

3. Divide potatoes and carrots among 4 12×15″ rectabngles of parcment paper or aluminum foil. Top each with 1/4 scallops. Fold parchment paper over scallops to make packets. Place packets on two rimmed baking sheets on seperate racks, until scallops are cooked through. 10-14min

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