Scallops In Parchment

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1 pint cherry or grape tomatoes

1 15-ounce can white beans, rinsed

1 fennel bulb, halved, cored, and thinly sliced

1/2 cup fresh flat-leaf parsley leaves, chopped

2 teaspoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 1/2 pounds sea scallops, rinsed and patted dry

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