Grilled scallop and vegetable pockets
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sliced mushrooms |
| ½ | cup | Quick-cooking rice |
| 1 | pounds | Extra large sea scallops or |
| Boneless | ||
| Fish chunks | ||
| 2 | cups | Chopped sweet red bell |
| Peppers | ||
| 1 | cup | Scallions (green onions) -- |
| Cut in 1\" pieces | ||
| 4 | tablespoons | Butter -- 1/2 stick |
| 1 | teaspoon | Fresh thyme leaves |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
Directions
1. Preheat outdoor grill or oven to 425 degrees. On a work surface place 4 sheets (about 20" each) heavy duty or doubled aluminum foil, In the center of each piece of foil, arrange ½ cup mushrooms, overlapping slightly. Cover with 2 T rice and ¼ of the scallops. 2.
Top each with ½ cup peppers, ¼ cup scallions and 1 T butter.
Sprinkle with ¼ t each thyme, paprika and salt and ⅛ t black pepper. 3. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion. Fold down to seal. Fold up short ends and crimp to seal. 4. Place on outdoor grill about 5 inches from heat or in oven. Cook until scallops are tender (on the grill about 15 minutes, turning once or in the oven for 20 to 25 minutes). 5. Remove and let stand until rice is tender, about 5 minutes. Place in individual shallow serving bowls. Cafefully unforld foil and serve.
Recipe By :
From: Jean Cash Date: 08-04-95 (15:19) (159) Fido: Cooking