Steamed Scallops, Corn and Basil in Foil Recipe

Steamed Scallops, Corn and Basil in Foil Recipe

How To Make Steamed Scallops, Corn and Basil in Foil

These steamed scallops are ultra flavorful after cooking in their own juices, along with some basil, spinach, tomatoes, and corn.

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • ¾cupdry white wine
  • 2mediumshallots
  • 2tbspunsalted butter
  • 2tbspextra virgin olive oil
  • lbssea scallops
  • 36cherry tomatoes,(from 2 pints)
  • 3cupsbaby spinach,(2 oz)
  • 1cupcorn kernels,fresh or frozen
  • ¾cupbasil,chopped
  • salt and freshly ground pepper


  1. Light a grill. Cut six 18-by-20-inch pieces of heavy-duty aluminum foil.

  2. In the center of each piece of aluminum foil, combine 2 tablespoons of the white wine with one-sixth of the sliced shallots, 1 piece of butter and 1 teaspoon of olive oil.

  3. Top with the scallops, followed by the tomatoes, spinach, corn and basil.

  4. Season with salt and pepper.

  5. Bring the sides of the foil together and fold to form neat rectangles.

  6. Grill the foil packs over a medium-hot fire for about 10 minutes until steam inflates them and the juices are bubbling.

  7. Carefully open the foil packs to let the steam escape, then transfer the scallops, vegetables and their broth to shallow soup bowls and serve immediately.


  • Calories: 281.06kcal
  • Fat: 9.78g
  • Saturated Fat: 3.35g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 4.47g
  • Polyunsaturated Fat: 1.06g
  • Carbohydrates: 20.05g
  • Fiber: 2.75g
  • Sugar: 5.05g
  • Protein: 23.06g
  • Cholesterol: 51.00mg
  • Sodium: 816.90mg
  • Calcium: 46.61mg
  • Potassium: 766.46mg
  • Iron: 1.66mg
  • Vitamin A: 106.35µg
  • Vitamin C: 15.88mg
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