Scallops in parchment paper

This was a recipe I adapted from Real Simple. It truly is simple, and quite tasty! The only change I would make next time might be to cook it a shade under 15min -- maybe it was just that my scallops weren't that big, but they were slightly overcooked. Anyway, it was very good -- definitely making it again!

Ingredients
15-ounce can white (cannellini) beans, rinsed
1/2 cup chopped onion
1/4 cup cooked chopped bacon
1 Tbsp parsley flakes
1.5 Tbsp minced garlic
2 teaspoons extra-virgin olive oil
1/2 tsp rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds sea scallops, rinsed and patted dry
butter, optional

Heat oven to 400° F. Gently toss the onions, beans, garlic, rosemary, parsley, bacon, oil, salt, and pepper in a large bowl. Tear off four 15-inch squares of parchment paper and arrange on 2 baking sheets (or use bigger sheets and just fold over). Spoon some of the bean mixture into the center of each square. Place the scallops on top of the beans. Dot scallops with a bit of butter if desired. Top with 4 more squares of parchment and fold the edges over several times to seal. Bake for 15 minutes (depends on size of scallops - 15min probably right if med-large). Transfer each packet to a plate. Serve with a knife to slit the package open, and be careful of the steam that will escape.

Yield: Makes 4 servings

CALORIES 339 ; FAT 4g ; CALORIES FROM FAT 11.6%; CARBOHYDRATE 37g; POLY FAT 1.0g; CALORIES FROM CARBS 42.7%; PROTEIN 39g; MONO FAT 1.8g; FIBER 9g; SUGAR 3.5g; CALORIES FROM PROTEIN 45.7%; SAT FAT 0.5g