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Grilled Seafood Foil Packs with Lemon-Chive Butter
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Prep Time:
40 minutes
Total Time:
40 minutes
Grilled shrimp, scallops, and veggies drizzled in butter and chives - a delicious seafood dinner!
Ingredients:
  • 32 shell clams (littlenecks or cherrystones)
  • 32 uncooked medium shrimp in shells (about 1 1/4 lb), thawed if frozen
  • 32 sea scallops (about 2 1/2 lb)
  • 4 ears fresh sweet corn, husks removed, cleaned, cut into fourths
  • 32 large cherry tomatoes
  • 1/3 cup butter or margarine, melted
  • 2 tespoons grated lemon peel
  • 2 teaspoons chopped fresh or 1/2 teaspoon freeze-dried chives
  • Fresh chive stems or chopped fresh chives, if desired
Instructions:
  • Preheat a gas or charcoal grill. Cut 8 sheets of heavy-duty foil (each sheet measuring 18x12 inches) and spray them generously with cooking spray.
  • Arrange clams, shrimp, and scallops in the center of each sheet. Add 2 pieces of corn and 4 tomatoes on top. In a small bowl, combine butter ingredients. Generously drizzle about 2 teaspoons of the butter mixture over the seafood and vegetables in each packet.
  • Bring up two sides of foil so they meet in the center. Seal the edges by making a tight 1/2-inch fold, then fold again to allow space for heat circulation and expansion. Fold the remaining sides to seal.
  • Grill the packets over medium heat with the cover on for 15 to 20 minutes. Rotate the packets halfway through cooking until clam shells have opened, shrimp are pink, and scallops are white and opaque. Remove any unopened clams before serving.
  • Before serving, make a large X cut on the top of each packet, and gently unfold the foil to release the steam. Garnish with freshly chopped chives.

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