- 3 cloves garlic, peeled and minced
- 3 large shallots, peeled and thinly sliced
- 3 small celery stalks, cut into ¼-inch dice
- 2 small carrots, peeled and cut into ¼-inch dice
- 4 tablespoons extra virgin olive oil
- ½ cup fresh flat-leaf parsley leaves, roughly chopped
- 2 tablespoons fresh dill, roughly chopped
- 2 tablespoons paprika
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons white wine
- 6 large scallops, cut into 2 pieces each
- 1½ pounds salmon or 3 lobster tails, shelled, cut into 6 equal pieces
- 12 large shrimp, shelled
- Fresh basil, parsley, and dill leaves (optional)
- 6 thin slices lemon or lime (optional)
- Preheat the oven to 350°F.
- In a medium bowl, combine the garlic, shallots, celery, carrots, 2 tablespoons olive oil, parsley, and dill.
- In a large bowl, combine the paprika, soy sauce, 2 tablespoons olive oil, and wine. Add the scallops, salmon, or lobster, and shrimp and toss to coat. (The seafood may be marinated ahead of time and refrigerated for up to 8 hours.)
- Cut parchment paper or heavy aluminum foil into six 14-inch squares. Fold the squares in half to crease, then unfold. Divide the marinated vegetables among the packets, placing them to one side of the crease. Set 2 shrimp, 2 scallops, and a piece of salmon or lobster on top of the vegetables. If desired, tuck a few herbs into the seafood and top with a slice of lemon or lime.
- Fold the parchment loosely over the seafood, roll the edges together, and crimp to secure. Set the packages on a large baking sheet. Bake for 20 to 25 minutes.
- Set the packages on individual plates and serve right away, while very hot. Open the packages at the table, either by unfolding or by cutting an X in the parchment with scissors.