Looking for a grilled seafood recipe? Then check out this shrimp, scallops and vegetables packs drizzled with butter – a wonderful dinner topped with chives.
Mussels can be substituted for the clams. If your guests don’t care for either clams or mussels, you may double the amount of shrimp or scallops instead.
|32||shell clams (littlenecks or cherrystones)|
|32||uncooked medium shrimp in shells (about 1¼ lb), thawed if frozen 32 sea scallops (about 2½ lb)|
|4||ears fresh sweet corn, husks removed, cleaned, cut into fourths|
|32||large cherry tomatoes|
|⅓||cup butter or margarine, melted|
|2||tespoons grated lemon peel|
|2||teaspoons chopped fresh or ½ teaspoon freeze-dried chives|
|Fresh chive stems or chopped fresh chives, if desired|
Heat gas or charcoal grill. Cut 8 (18×12-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 ½-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 ½ 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.