4

red potatoes; cut 2cm thick

½

kg

scallops; fresh

1

cup

asparagus; cut into julienne strips

½

large

red capsicum; seeded and diced

½

large

yellow capsicum; seeded and diced

2

spring onions; thinly sliced

2

tsp

ginger; fresh minced

1

tsp

lemon; grated zest of

¼

cup

lemon juice; fresh

1

tsp

vegetable oil

2

tsp

soy sauce

¼

tsp

freshly ground black pepper

1

Preheat oven to 175°C.

2

Cut 2 pieces of parchment paper or aluminum foil, each about 40cm x 60cm then fold crosswise in half so each piece measures 30cm x 20cm. Cut half heart from each folded piece to make a full heart when unfolded.

3

Place potatoes in small saucepan. Add cold water to cover and salt water. Heat to boiling, then cook over medium heat 3 minutes. Drain thoroughly.

4

Open paper hearts and place potatoes in centre of each heart next to fold. Combine remaining ingredients in mixing bowl and spoon over potatoes.

5

Fold paper over and double fold edges to seal tightly. Place packets on baking sheet and bake 30 minutes.

6

Transfer packets to plates and open.