Foil-Packet Scallops With Caper-Raisin Butter Recipe

Name: Foil-Packet Scallops With Caper-Raisin Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Foil-packet scallops; 3 cups rainbow chard, rolled like a cigar and cut into 1/2-inch strips; 1 teaspoon olive oil; Kosher salt and freshly ground black pepper, to taste; 4 ounces scallops (usually about 4 fat ones); 1 tablespoon caper-raisin butter, recipe follows; White rice, for serving (optional); Caper-raisin butter; 2 tablespoons non-pareil capers; 2 tablespoons golden raisins; 1/4 cup water; 3 tablespoons unsalted butter; 1/2 teaspoon malt vinegar; Kosher salt and freshly ground black pepper, to taste

Servings: persons

Foil-packet scallops
3 cups rainbow chard, rolled like a cigar and cut into 1/2-inch strips
1 teaspoon olive oil
Kosher salt and freshly ground black pepper, to taste
4 ounces scallops (usually about 4 fat ones)
1 tablespoon caper-raisin butter, recipe follows
White rice, for serving (optional)
Caper-raisin butter
2 tablespoons non-pareil capers
2 tablespoons golden raisins
1/4 cup water
3 tablespoons unsalted butter
1/2 teaspoon malt vinegar
Kosher salt and freshly ground black pepper, to taste

1
Preheat oven to 400u00b0F.
2
Place rainbow chard in the center of a large rectangular sheet of aluminum foil. Drizzle over olive oil and season lightly with salt and pepper.
3
Top the chard with scallops. Smear the caper-raisin butter over each scallop, then season with more salt and pepper.
4
Fold over each side of the aluminum foil until you have an enclosed square packet. Place on a sheet pan and bake for 15 to 20 minutes, or until the scallops are just cooked through.
5
Serve with optional white rice and an ice-cold beer.
6
Boil the capers, raisins, and water together for about 10 minutes, until the raisins have plumped up and water has reduced significantly.
7
Puree in a food processor with the butter, vinegar, salt, and pepper. Store in a jar or container with a tightly fitted lid, refrigerated, for up to a week. Tastes great with scallops, pasta, roasted cauliflower, and raw bitter vegetables.

112

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Foil-packet scallops, 3 cups rainbow chard, rolled like a cigar and cut into 1/2-inch strips, 1 teaspoon olive oil, Kosher salt and freshly ground black pepper, to taste, and more.

Yes, Foil-Packet Scallops With Caper-Raisin Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Foil-Packet Scallops With Caper-Raisin Butter

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