Scallops, Corn and Basil Hobo Packs

We add extra wine and butter to this recipe. We also serve it over angel hair pasta.

6 servings
Using foil pouches, or hobo packs, is a fabulous way to grill seafood. It allows food to steam in it’s own juices.
3/4 cup dry white wine
2 medium shallots, thinly sliced
2 tablespoons unsalted butter, cut into 6 peices
2 tablespoons extra-virgin olive oil
2 1/4 pounds sea scallops
36 cherry tomatoes, halved
3 cups baby spinich (2 ounces)
1 cup fresh or frozen corn kernels
3/4 cup chopped basil
salt and freshly ground pepper

1. Light a grill. Cut six 18×20 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.
2. Grill the foil packs over a medium-hot fire until steam inflates them and you hear the juices bubbling, about 10 minutes. 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.

Wine served: Starmont Napa Valley Chardonnay


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