Vidal Blanc Scallop Grill Pouches Recipes

Steps:

• Place scallops on foil.
• Cover with mushrooms, butter, parsley, and garlic.
• Sprinkle with seasoning.
• Double fold heavy duty aluminum foil and seal ends.
• Grill on low-medium heat about 12 minutes or until done.

Steps:

• Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium (about 450°F).
• Cut six 18 by 20-inch pieces of heavy-duty aluminum foil. Mold each piece of foil around your fist to shape it into a bowl. In each of the foil bowls place 1/4 cup of the Logan Ridge Vidal Blanc, one-sixth of the sliced shallots, 1 tablespoon of the butter, and 1/2 teaspoon of the olive oil. Top each pocket with 1/3 pound of the scallops, 1/6 portion of halved tomatoes, 1/2 cup of the spinach, 1/6 portion of corn, and 1/4 cup of the basil. Season with salt and pepper to taste. Seal each foil bowl by folding the top of the bowl over itself two times.
• Place the scallop pouches on the grill and cook for about 10 minutes. The steam inside will inflate the packs, and you will hear the juices bubbling. Remove the packages from the grill and use a knife to carefully (the steam is hot) cut open the top of each bowl. Transfer the contents of the packages to individual plates, add garnishes, and enjoy.
• note
• Along with the salt and pepper, Old Bay seasoning or any other seafood seasoning can be used to season the scallops before the pouches are sealed. Open the foil pouches carefully, letting the steam escape slowly. You can present this dish still in the foil bowl atop a plate or transfer the pouches' contents to soup bowls and garnish with fresh herbs and lemon slices.

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.

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:

• 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.