VIDAL BLANC SCALLOP GRILL POUCHES

Vidal Blanc Scallop Grill Pouches image

Yield serves 6 as an appetizer

Number Of Ingredients 12

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1 1/2 cups Logan Ridge Vidal Blanc
2 shallots, thinly sliced
6 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 pounds bay scallops
1 pint grape tomatoes, halved
3 cups (about 2 ounces) loosely packed baby spinach
1 cup sweet white corn kernels
1 1/2 cups chopped fresh basil
Salt and freshly ground black pepper
Lemon slices, for garnish
Fresh chopped parsley, for garnish

Steps:

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium (about 450°F).
Cut six 18 by 20-inch pieces of heavy-duty aluminum foil. Mold each piece of foil around your fist to shape it into a bowl. 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. 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. Season with salt and pepper to taste. Seal each foil bowl by folding the top of the bowl over itself two times.
Place the scallop pouches on the grill and cook for about 10 minutes. The steam inside will inflate the packs, and you will hear the juices bubbling. Remove the packages from the grill and use a knife to carefully (the steam is hot) cut open the top of each bowl. Transfer the contents of the packages to individual plates, add garnishes, and enjoy.
note
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. Open the foil pouches carefully, letting the steam escape slowly. 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.