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Steamed Scallops Recipe

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This recipe for Steamed Scallops, by , is from Family and Friends Favorites Meals, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
lorenzo jones
Added: Tuesday, February 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
cup dry white wine
2 medium shallots, thinly sliced
2 tbsp. unsalted butter, cut into 5 pieces
2 tbsp. extra virgin olive oil
2 pounds sea scallops
36 cherry tomatoes (from 2 pints), halved
3 cups baby spinach (2 ounces)
1 cup fresh or frozen corn kernels
cup chopped basil
Salt and freshly ground pepper

Directions:
Directions:
Light a grill. Cut six 18-by 20-inch pieces of heavy duty aluminum foil. In the center of each piece of aluminum foil, combine 2 tablespoons of the white wine with one sixth of the sliced shallots, 1 piece of butter and 1 teaspoon of olive oil. Top with the scallops, followed by the tomatoes, spinach, corn and basil. Season with salt and pepper. Bring the sides of the foil together and fold to form neat rectangles.

Grill the foil packs over a medium hot fire until steam inflates them and you hear the juices bubbling, about 10 minutes. Carefully open the foil packs to let the steam escape, then transfer the scallops, vegetables and their broth to shallow soup bowls and serve immediately.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 Minutes preparation and 10 Minutes to cook
Personal Notes:
Personal Notes:
My wife Deborah loved this dish with a side of bread that she used to soup up the juice. Pair this light dish with a nice bottle of Chardonnay wine.

 

 

 

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