- 1/2 cup unsalted butter, melted
- 1 tablespoon grated fresh lemon peel
- 32 clams in shell, scrubbed
- 32 uncooked shrimp, deveined but with shells
- 32 sea scallops
- 8 ears corn on the cob, cut into quarters
- 32 large cherry tomatoes
- 8 12x12-inch squares aluminum foil
- 1 tablespoon chopped fresh chives
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Mix the butter with lemon peel in a bowl.
- Spread out the sheets of foil onto a flat work surface, and place 4 clams, 4 shrimp, 4 scallops, 4 pieces of corn on the cob, and 4 cherry tomatoes in the center of each piece of foil. Drizzle 1 tablespoon of lemon-butter mixture over the seafood and vegetables. Bring two opposite ends of a foil sheet together and fold over several times to seal. Leave room for steam. Fold the remaining ends over several times to seal the packet completely.
- Place the foil packets on the preheated grill, cover the grill, and bake until the clams are open and the shrimp are pink and opaque, 15 to 20 minutes (open a packet a little to take a peek).
- To serve, place a foil packet on a plate, cut a diagonal X through the foil, and peel back the foil. Garnish each packet with about 1/2 teaspoon of chives.
09/21/2019
recipepes.com
ocean packets, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
