Ingredients
¾cupdry white wine
2mediumshallots
2tbspunsalted butter
2tbspextra virgin olive oil
2¼lbssea scallops
36cherry tomatoes,(from 2 pints)
3cupsbaby spinach,(2 oz)
1cupcorn kernels,fresh or frozen
¾cupbasil,chopped
salt and freshly ground pepper
Preparation
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 for about 10 minutes until steam inflates them and the juices are bubbling.
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.
