Handful of baby spinach
Salt and freshly ground black pepper
4 teaspoons finely chopped preserved lemon, rind only, rinsed and dried
6 tablespoons (3/4 stick) unsalted butter, divided
16 sea scallops, preferably all a similar size, patted dry
16 grape or cherry tomatoes, halved
4 tablespoons dry white wine
Preheat the oven to 475°F and place a rack in the center position.
Cut four 15-inch squares of parchment paper.
Assemble each pouch: Place a few spinach leaves in the center of the paper, season lightly with salt and pepper (but go easy—the lemon is salty), add 1 /2 teaspoon of lemon and scatter with 1 /2 teaspoon of butter cut into bits.
Arrange 4 scallops over the butter, top with another 1 /2 teaspoon of lemon and 8 tomato halves; season lightly with salt and pepper.
Add 1 tablespoon of wine and finish with 1 tablespoon of butter cut into bits.
Pull up the corners of the parchment to encase the ingredients in a hobo sack and tie it with kitchen twine. Place the pouches on a baking sheet. Cook the pouches for 8 minutes.
Place each pouch in a soup bowl. Untie the packets, being careful of the steam, and serve immediately.