Spring Halibut Papillotes with Baby Spinach and Scallops

12 scallions (about 6 ounces)
I-1/2 pounds skinless halibut fillet,
cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
2 tablespoons snipped chives
Salt and freshly ground pepper
4 ounces baby spinach, cut into 1-1/2-inch strips
lemon juice
2 tablespoons plus 2 teaspoons creme fraiche
2 tablespoons plus 2 teaspoons
dry white wine
1 teaspoon soy sauce
French bread, for serving

Preheat the oven to 500°. On a baking sheet, arrange the scallions in a single
layer. Roast for 3 to 5 minutes, until the leaves are slightly puffed and beginning
to brown at the edges.

In a medium bowl, toss the halibut
with the olive oil and chives; season with salt and pepper.

Lay four 14-inch-long sheets of parchment paper on a work surface. Arrange 3 scallions in the center of each sheet and top with the halibut. Mound the baby spinach with a squeeze of lemon on the fish and top with the creme fraiche, wine and soy sauce; season with pepper. Fold the parchment over the fish, then fold the edge of the parchment over itself in small pleats to seal the papillotes.

Transfer the papillotes to a baking
sheet and bake for about 8 to 10 minutes, until they are slightly puffed. Snip the parchment packets open with scissors and serve with French bread.