Serves:

Ingredients:

Directions:

Preheat
an oven to 425°F.

Cut or
snap off the tough stem ends from the asparagus spears and discard.
Cut the spears into 1-1/2 inch lengths. Bring a large saucepan
three-fourths full of salted water to a boil. Add the asparagus and
boil until bright green, about 1 minute. Drain well and set aside.

In a
small bowl, using a fork, mash together the lemon zest, lemon juice,
butter, salt and pepper.

Cut out 6
hearts from parchment paper, each one 12 inches high and 12 inches
wide at its widest point. Spread the 6 parchment hearts in a single
layer on a work surface. Divide the scallops, peas, scallions and
asparagus evenly among them, placing them on the right half of each
heart. Season with salt and pepper and dot with the lemon butter.
Fold the left half of each heart over the filling and, beginning at
one end, fold and crease the edges together securely so no juices
will escape. Place in a single layer on a large baking sheet.

Bake
until the packets have puffed considerably, 7 to 10 minutes. Remove
from the oven and place on warmed individual plates. Carefully cut
open the top of each packet with scissors and serve immediately.

Serves:
6