Cut two 18 x 15-inch pieces of parchment paper. Fold the long side in half and cut into a heart-shape. The parchment paper should be large enough to contain one portion of fish and vegetables folded in half. Brush each piece of parchment paper with olive oil.
Toss the sliced onions, collards, and shredded carrots together in a small bowl. Evenly portion the vegetable mixture on half of each piece of oiled parchment paper. Place one portion of the fish on each portion of vegetables, season generously with seasonings.
Top each portion of fish with ½ teaspoon of lemon peel, and 1 teaspoon sliced green onions. Add scallops, shrimp, mussels, clams, and crabmeat over fish. Add 1 tablespoon of the butter on top of the seafood and season lightly once again.
Fold the other half of the parchment paper over the fish and vegetables. Starting at one corner, tightly crimp the edges of the paper to seal it tightly.
Place the pouches (papillote) on a sheet pan and bake for 12-14 minutes. When baked, the parchment paper should puff up and brown slightly.
Remove from the oven and serve immediately. Transfer the envelope to a plate. Carefully cut open and served with a lemon wedge.