Instructions: * Orig was 1 tbsp butter

1. Preheat oven to 375 degrees.

2. Fold each length of parchment paper in half and cut into a heart shape. (Cmon, remember elementary school?) Use the full width and height of the paper when you cut them out.

3. Put the parchment hearts on a cookie sheet. Divide the scallops and prawns evenly on the hearts. (Keep the ingredients on one half, as youll be folding them over to seal.)

4. Melt the butter in a small saucepan, or in the microwave and stir in the crushed garlic, pepper, dill weed OR tarragon, and lemon juice. Pour the mixture over the seafood, dividing evenly. Sprinkle with a little salt if you wish.

5. Top the seafood with a lemon slice, and sprinkle with 1 TBSP of the snipped chives for each.

6. Fold the parchment over the seafood, and starting at the round side, fold the edge over twice, crimping as you go, to seal the packets. When you get to the pointy end, leave a little hole. Bend down, and blow into that hole to puff up the heart, then seal completely. When youre done youll have 2 half hearts, sealed completely, puffed up and adorable!

7. Bake the parchment packets for 15 minutes. (Seafood cooks quickly!)

8. Serve the packets on the dinner plate to be opened at the table. A lemon twist on the packet is an attractive garnish.

NOTES : If you cant find cooking parchment, you can use heavy duty foil, but its not as pretty.

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