1. potatoes with skin rinse well, brush, make in salted water 6-8 min, drain and steam well. Scallops briefly cooled water and post-clean (perhaps remove any remaining intestines). Peel garlic cloves and cut into thin slices. Peel shallots and cut into small cubes. Slice cherry tomatoes slightly on the round side with a sharp kitchen knife. Pluck rosemary needles from the branches.
Heat butter in a saucepan. Sauté shallots until translucent.
Extinguish with anise, add white wine and bring to the boil briefly. Put the thick anise stock aside.
3. Lay out 4 sheets of parchment paper (50 x 38 cm). Spread scallops, potatoes, garlic, shallots, cherry tomatoes and rosemary evenly on it and drizzle with anise stock. Add olives, thyme and sea salt in batches. Fold paper long sides over filling, twist ends in tightly and knot with spaghetti.
Place the parcels on a baking tray and bake in the heated oven on the 2nd rack from the bottom for 15-20 min at 190 °C (gas 2-3, convection oven 170 °C ). Put the parcels on plates, open and bring to the table on the spot. It goes well with baguette.
Fat in g: 7
Carbohydrates in g: 20