Heat oven to 400 F.

Gently toss the tomatoes, beans, fennel, parsley, oil, salt, and pepper in a large bowl.

Tear off four 15-inch squares of parchment paper and arrange on 2 baking sheets. Spoon some of the bean mixture into the center of each square. Place the scallops on top of the beans. Top with 4 more squares of parchment and fold the edges over several times to seal. Bake for 15 minutes. Transfer each packet to a plate. Serve with a knife to slit the package open, and be careful of the steam that will escape.

Makes 4 servings

Nutrition: CALORIES 339; FAT 4g ; SUGAR 3.5g; CALORIES FROM PROTEIN 45.7%; PROTEIN 39g; CALORIES FROM FAT 11.6%; CALORIES FROM CARBS 42.7%; MONO FAT 1.8g; POLY F