Shelfish in Paper Bags

Fish, and particularly something as delicate and fragrant as shellfish, lends itself especially well to paper-bag cookery. I love to cook scallops with a little soy sauce, sherry, fresh ginger and spring onions in a paper parcel for a fresh, oriental-flavoured dish.

For this next recipe I would use mussels, some scallops, the biggest, juiciest prawns I could find, even a crayfish or langoustine each, if possible. Use strong baking parchment for these parcels.