-
1
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium (about 450F).
-
2
Cut six 18 by 20-inch pieces of heavy-duty aluminum foil.
-
3
Mold each piece of foil around your fist to shape it into a bowl.
-
4
In each of the foil bowls place 1/4 cup of the Logan Ridge Vidal Blanc, one-sixth of the sliced shallots, 1 tablespoon of the butter, and 1/2 teaspoon of the olive oil.
-
5
Top each pocket with 1/3 pound of the scallops, 1/6 portion of halved tomatoes, 1/2 cup of the spinach, 1/6 portion of corn, and 1/4 cup of the basil.
-
6
Season with salt and pepper to taste.
-
7
Seal each foil bowl by folding the top of the bowl over itself two times.
-
8
Place the scallop pouches on the grill and cook for about 10 minutes.
-
9
The steam inside will inflate the packs, and you will hear the juices bubbling.
-
10
Remove the packages from the grill and use a knife to carefully (the steam is hot) cut open the top of each bowl.
-
11
Transfer the contents of the packages to individual plates, add garnishes, and enjoy.
-
12
Along with the salt and pepper, Old Bay seasoning or any other seafood seasoning can be used to season the scallops before the pouches are sealed.
-
13
Open the foil pouches carefully, letting the steam escape slowly.
-
14
You can present this dish still in the foil bowl atop a plate or transfer the pouches contents to soup bowls and garnish with fresh herbs and lemon slices.
