Name: Scallops, Corn and Basil Steamed in Foil
Yield: 6
Ingredients: 3/4 c. dry white wine -; 2 medium shallots -; 2 tbsp. unsalted butter -; 2 tbsp. extra-virgin olive oil -; 2 1/4 lb. sea scallops -; 36 cherry tomatoes (from 2 pints) -; 3 c. baby spinach (2 ounces) -; 1 c. fresh or frozen corn kernels -; 3/4 c. chopped basil -; Salt and freshly ground pepper -

Scallops, Corn and Basil Steamed in Foil

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Ingredients for - Scallops, Corn and Basil Steamed in Foil

1. 3/4 c. dry white wine -

2. 2 medium shallots -

3. 2 tbsp. unsalted butter -

4. 2 tbsp. extra-virgin olive oil -

5. 2 1/4 lb. sea scallops -

6. 36 cherry tomatoes (from 2 pints) -

7. 3 c. baby spinach (2 ounces) -

8. 1 c. fresh or frozen corn kernels -

9. 3/4 c. chopped basil -

10. Salt and freshly ground pepper -

How to cook deliciously - Scallops, Corn and Basil Steamed in Foil

1. Stage

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.

2. Stage

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.

3. Stage

Wine Recommendation: A New Zealand Sauvignon Blanc, with its characteristic tartness, will provide a refreshing contrast to the sweet scallops and their basil-scented sauce. Try the 2002 Grove Mill or the 2002 Firstland.