Grilled Scallops And Mushrooms In Foil Packets Recipes

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

Steps:

• Cut four 12-by-12-inch squares of heavy aluminum foil, or eight squares of regular aluminum foil (stack two sheets each of the lighter foil to make four squares).
• In a large bowl, combine the mushrooms, herbs, garlic, salt and pepper, and olive oil. Use a large spoon to blend the ingredients.
• Brush the dull side of the aluminum squares with olive oil, and divide the mushrooms among the four squares. Fold the squares over and crimp the edges together to form well-sealed packets. Place on a hot grill, and grill 20 to 25 minutes. Remove one packet from the grill, and place on a plate. Carefully open it to check for doneness. The mushrooms should be tender and juicy. Either transfer to plates or bowls (there will be lots of juice), or cut the packets and eat the mushrooms directly from them. Have lots of crusty bread on hand to sop up the juices.

Steps:

• Preheat oven to 450°.
• In a large heavy bottom frying pan, melt 1/4 cup of butter; add green pepper and onion and sauté over medium heat for 3 minutes.
• Add sliced mushrooms and cook for 3 minutes.
• Add 2 tablespoons butter to pan and sprinkle in flour, salt and lemon pepper; mix well and cook on low heat for 3 more minutes, stirring constantly.
• Remove from heat, add half and half cream, cheese, paprika and nutmeg and stir to mix.
• Return to heat and on medium-high heat return to boiling, stirring constantly.
• Reduce heat to low and cook until mixture is thick and smooth stirring frequently.
• Remove from heat, stir in scallops and wine.
• Spoon mixture into buttered scallop shells or buttered baking dishes, about 1 cup size.
• In a small bowl, mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter.
• Sprinkle bread crumb mixture over scallop mixture in each dish.
• Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top.
• Serve immediately.
• If scallops are large, cut into smaller chunks before adding to mixture.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
• Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
• Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

Steps:

• Heat gas or charcoal grill. Spray 1 (18x18-inch) sheet of heavy-duty foil with cooking spray.
• Arrange scallops, fish pieces and shrimp on foil, placing shrimp on top. Sprinkle with marjoram, lemon peel and white pepper. Drizzle with butter and lemon juice. Bring corners of foil up to center and seal loosely.
• Place packet on grill over medium heat. Cover grill; cook 8 to 10 minutes or until scallops are white and opaque, fish flakes easily with fork and shrimp are pink. Serve seafood mixture over pasta.

Steps:

• Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
• Place 4 clams, shrimp and scallops in center of each sheet; top each with 2 pieces of corn and 4 tomatoes. In small bowl, mix butter ingredients. Drizzle about 2 teaspoons butter over seafood and vegetables in each packet.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, or until clam shells have opened, shrimp are pink, and scallops are white and opaque. (Cooking time may vary depending on ingredients selected) Discard any clams that don't open.
• To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Top with chives.