Sunday, August 30, 2009

scallops with tomatoes and corn

We were recently back to our hometown where we picked up some famous Sweet's sweet corn! It's really beautiful and delicious corn, and we've eaten so much of it in our lifetimes. It's great to get fresh corn from a farm we know from our childhood.

We decided to make these scallops packets which are so easy to cook. Just make a foil pouch filled with scallops, vegetables, herbs, and spices- and cook the whole pouch on the grill. It's that simple!

Scallops with Tomatoes and Corn

2 pounds sea scallops
2 pints cherry tomatoes, halved (we just grabbed some from our garden)
1 cup fresh or frozen corn kernels (Sweets sweet corn, of course!)
1 medium zucchini chopped (plenty of these at the farmers markets right now!)
1 small hot pepper, diced (optional)
3/4 cup chopped fresh basil
olive oil
salt and pepper
garlic powder

Light a grill.

Cut four 18 x 20 inch pieces of heavy duty aluminum foil (or just double up regular foil). In the center of each square place scallops, followed by tomatoes, corn, zucchini, hot pepper (optional) and basil. (divide all evenly among the 4 pouches). Drizzle each with olive oil, then sprinkle with salt, fresh ground pepper, and a bit of garlic powder. Bring the sides of the foil together and fold to form neat rectangles (just make sure they are closed and sealed so the food will steam).

Grill the foil packets over medium-hot heat until the steam inflates them and you hear juices bubbling, about 10-15 minutes. Carefully open the foil packs to let steam out, and then transfer the scallops, veggies, and broth to bowls and serve immediately.


  1. ooo...yum. I need to start making more seafood.

  2. Didn't Jerel used to pick that corn for a living?