Instructions: Trim each sheet of parchment or foil to make a 12-inch square. Fold each square in half to form a triangle. Open each triangle to lay flat.

Combine tomatoes, wine (if using), oil, basil, thyme, garlic, salt, and saffron in a large bowl. Add shrimp, scallops, zucchini, and green onion; toss to coat. Spoon mixture onto the center of one side of each triangle.

Fold the paper over the mixture. Fold each of the open sides over 1/2 inch, then fold over again 1/2 inch. Place packages on baking sheet. Bake in a 400F oven for 10 to 12 minutes or till shrimp and scallops are opaque. Serve with rice, couscous, or Italian bread.

Judging Doneness "en Papillote". Cooking in parchment is mostly a no-look method, but for accurately judging doneness, a discreet peek is in order.

To check the doneness of fish or seafood, cut a small x in the top of the parchment. Insert a fork and gently press down on the food. The fish should just begin to flake easily. If cooking meat or poultry, insert a sharp knife through the "x" into the thickest portion of the food. Poultry and pork should no longer be pink.

I didnt cook much, but I did make this one and it was excellent.

I added some lobster meat since I was in Maine and you could substitute any seafood. It was so easy, quick, lowfat, and clean-up was a snap. I did find that it took a bit longer than the instructions indicated.

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