This delectable recipe of steamed scallops with corn and basil in foil brings the freshness of the sea straight to your table. Wrapped in foil, the scallops are steamed with a blend of hearty vegetables, delicate herbs, and a splash of white wine, resulting in a harmonious symphony of flavors that will tantalize your palate. This dish is perfect for an elegant dinner party or a special family meal.
While most ingredients for this recipe can be found in your kitchen staples, there are a few you might have to specially pick from your supermarket. Sea scallops are the star of the dish. These are larger than bay scallops and have a sweet, delicate flavor that pairs wonderfully with the other ingredients. You might also need to grab some dry white wine, which adds depth to the flavors, and baby spinach, adding a healthy and vibrant touch to the dish.
Ingredients for Steamed Scallops with Corn and Basil in Foil
Dry white wine: This is used to create a steamy, aromatic cooking environment within the foil packets. It also adds a subtle depth of flavor to the dish.
Shallots: These lend a mild, sweet flavor, which is less potent than onions, and complements the delicate flavor of scallops.
**Unsalted butter and extra virgin olive oil: Both are used for their unique flavors and their ability to carry and enhance the flavors of other ingredients.
Sea scallops: Known for their sweet, delicate flavor, they are the star of this dish.
Cherry tomatoes: These add a burst of juicy, tart flavor that balances the richness of the scallops.
Baby spinach: This leafy green adds a slight bitter note, enhancing the overall flavor profile and adding a pop of color.
Corn kernels: They add a sweet crunch, providing a nice textural contrast.
Basil: This herb adds a sweet, peppery flavor and a lovely aroma to the dish. Freshly picked basil would be the best for this dish.
Salt and freshly ground pepper: These seasonings are crucial for enhancing all the natural flavors of the ingredients.
One reader, Consuela Conrad says:
The steamed scallops with corn and basil in foil recipe was a delightful surprise! The flavors melded together perfectly, and the scallops were tender and juicy. The addition of the white wine and basil gave it a refreshing twist. It's a must-try for seafood lovers!
Cooking Techniques for Steamed Scallops with Corn and Basil
How to prepare the foil packs: The foil packs should be prepared by cutting six 18-by-20-inch pieces of heavy-duty aluminum foil.
How to assemble the foil packs: 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. Then, top with the scallops, followed by the tomatoes, spinach, corn, and basil.
How to season the foil packs: Season the assembled foil packs with salt and pepper before folding the sides of the foil together to form neat rectangles.
How to grill the foil packs: Grill the foil packs over a medium-hot fire until steam inflates them and you hear the juices bubbling, about 10 minutes.
How to serve the dish: 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.
Wine recommendation: A New Zealand Sauvignon Blanc, with its characteristic tartness, will provide a refreshing contrast to the sweet scallops and their basil-scented sauce. Try the 2002 Grove Mill or the 2002 Firstland.
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.
Serves:
Ingredients
- ¾cupdry white wine
- 2mediumshallots
- 2tbspunsalted butter
- 2tbspextra virgin olive oil
- 2¼lbssea scallops
- 36cherry tomatoes,(from 2 pints)
- 3cupsbaby spinach,(2 oz)
- 1cupcorn kernels,fresh or frozen
- ¾cupbasil,chopped
- salt and freshly ground pepper
Instructions
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Light a grill. Cut six 18-by-20-inch pieces of heavy-duty aluminum foil.
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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.
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Top with the scallops, followed by the tomatoes, spinach, corn and basil.
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Season with salt and pepper.
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Bring the sides of the foil together and fold to form neat rectangles.
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Grill the foil packs over a medium-hot fire for about 10 minutes until steam inflates them and the juices are bubbling.
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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.
Nutrition
- 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
Pro Tip for Perfectly Steamed Scallops
When preparing your scallops, ensure they are thoroughly dried before placing them on the foil. Excess moisture can cause the scallops to steam rather than grill, affecting the texture and flavor. Additionally, when arranging your ingredients on the foil, try to keep the scallops in a single layer to ensure even cooking. Lastly, be cautious when opening the foil packs; the steam can be very hot. Using a fork or tongs to puncture the foil can help release the steam safely.
Time-Saving Tips for This Scallop Recipe
Prep ahead: Prepare the shallots, corn, and basil in advance to save time during the cooking process.
Use frozen corn: Instead of cutting fresh corn kernels, use frozen corn to save time and effort.
Grill in batches: If you have a large quantity, grill the foil packs in batches to ensure even cooking and to save time.
Invest in a good grill: A high-quality grill can cook the foil packs more efficiently, saving time and ensuring even cooking.
Delegate tasks: Enlist the help of a friend or family member to assemble the foil packs, making the process quicker and more enjoyable.
Substitute Ingredients For Steamed Scallops, Corn and Basil in Foil Recipe
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dry white wine – Substitute with chicken or vegetable broth: This substitution will provide a similar depth of flavor without the alcohol content.
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shallots – Substitute with onions: Onions can provide a similar mild, sweet flavor to the dish.
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unsalted butter – Substitute with olive oil: Olive oil can be used as a healthier alternative to butter and will still add richness to the dish.
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extra virgin olive oil – Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable substitute for olive oil in this recipe.
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sea scallops – Substitute with shrimp or prawns: Shrimp or prawns can be used as a substitute for scallops, providing a similar seafood element to the dish.
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cherry tomatoes – Substitute with sundried tomatoes: Sun-dried tomatoes can add a concentrated burst of sweet-tart flavor to the dish.
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baby spinach – Substitute with kale or Swiss chard: Both kale and Swiss chard can be used as substitutes for baby spinach, offering a similar texture and nutritional profile.
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corn kernels – Substitute with peas or diced zucchini: Peas or diced zucchini can provide a similar pop of sweetness and texture to the dish.
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basil – Substitute with parsley or cilantro: Both parsley and cilantro can add a fresh, herbaceous flavor to the dish, similar to basil.
Essential Equipment for Making Steamed Scallops
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Grill: A cooking appliance that uses direct heat from below to cook food, typically using gas, charcoal, or electricity.
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Heavy-duty aluminum foil: A durable and heat-resistant material used for wrapping and cooking food.
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Knife: A sharp tool used for slicing, dicing, and preparing ingredients.
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Cutting board: A flat surface used for cutting and preparing food items.
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Soup bowls: Bowls used for serving soups and stews.
Reheating Leftover Steamed Scallops
Here are the best methods for reheating leftover steamed scallops with corn and basil in foil:
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Preheat your oven to 350°F (175°C). Place the foil packets containing the leftover scallops, corn, and basil on a baking sheet. Reheat in the oven for 10-15 minutes, or until the scallops are heated through and the vegetables are warm. Be careful when opening the foil packets, as steam will escape.
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If you prefer a quicker method, you can reheat the leftover scallops and vegetables in the microwave. Transfer the contents of the foil packets to a microwave-safe dish, cover with a damp paper towel, and microwave on high for 1-2 minutes, or until the scallops are heated through and the vegetables are warm. Stir the ingredients halfway through the reheating process to ensure even heating.
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For a stovetop method, transfer the leftover scallops, corn, and basil to a skillet or sauté pan. Add a splash of white wine or chicken broth to the pan to create some steam and prevent the scallops from drying out. Cover the pan with a lid and heat over medium-low heat for 3-5 minutes, or until the scallops are heated through and the vegetables are warm. Stir occasionally to ensure even heating.
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If you have access to a steamer, you can reheat the leftover scallops and vegetables by placing them in a steamer basket over boiling water. Cover the steamer and steam for 2-3 minutes, or until the scallops are heated through and the vegetables are warm. This method helps to retain the moisture and flavor of the original dish.
Interesting Trivia About Scallops
The recipe for steamed scallops with corn and basil in foil is a delicious and healthy option for seafood lovers. The combination of sea scallops, cherry tomatoes, baby spinach, and fresh basil creates a flavorful and aromatic dish. The addition of dry white wine adds a touch of sophistication to the recipe, enhancing the overall taste. The foil cooking method helps to lock in the natural flavors and juices of the ingredients, resulting in a delightful and tender dish. This recipe is a perfect choice for a light and refreshing meal, especially when paired with a crisp New Zealand Sauvignon Blanc. Enjoy!
Budget-Friendly Steamed Scallops Recipe
This steamed scallops with corn and basil in foil recipe is moderately cost-effective for a household. The use of sea scallops and dry white wine may increase the cost, but the dish's overall flavor and appeal justify the expense. The combination of cherry tomatoes, baby spinach, and corn kernels adds depth and variety, making it worth the investment. The approximate cost for a household of 4 people is around $50. Overall Verdict: 8/10
Is This Seafood Recipe Healthy?
The steamed scallops with corn and basil in foil recipe is a relatively healthy dish, offering a balance of lean protein, vegetables, and healthy fats. Here's a breakdown of the nutritional aspects:
- Scallops are a lean source of protein, low in calories and saturated fat, and rich in essential nutrients like vitamin B12, selenium, and omega-3 fatty acids.
- Spinach and basil provide vitamins A, C, and K, as well as dietary fiber and antioxidants.
- Corn adds dietary fiber, vitamin C, and various B vitamins to the dish.
- Cherry tomatoes offer vitamin C, lycopene, and other beneficial plant compounds.
- The recipe uses a moderate amount of butter and olive oil, which provide healthy fats when consumed in moderation.
However, there are a few areas where the recipe could be improved to make it even healthier:
- Reduce the amount of butter used or replace it with additional olive oil to decrease the saturated fat content.
- Use low-sodium vegetable broth instead of white wine to lower the overall sodium content of the dish.
- Increase the proportion of vegetables to scallops to boost the fiber and nutrient content while reducing the calorie density.
- Add other nutrient-dense vegetables like bell peppers, zucchini, or asparagus to further enhance the nutritional profile.
- Use whole corn kernels instead of canned or frozen corn to minimize the potential for added sodium or preservatives.
- Experiment with different herbs and spices to add flavor without relying on salt, such as garlic, lemon zest, or red pepper flakes.
By incorporating these changes, the steamed scallops with corn and basil in foil can become an even more nutritious and well-rounded meal that supports overall health and well-being.
Editor's Opinion on Steamed Scallops with Corn and Basil
This recipe for steamed scallops with corn and basil in foil is a delightful combination of flavors and textures. The use of white wine, shallots, and butter creates a rich and aromatic base for the scallops, while the addition of cherry tomatoes, spinach, and corn adds freshness and color. The grilling method in foil allows the ingredients to steam and infuse with each other's flavors, resulting in a succulent and vibrant dish. The recommendation of a New Zealand Sauvignon Blanc to accompany the meal is spot on, as its tartness complements the sweet scallops and basil-scented sauce. Overall, this recipe promises a delightful dining experience.
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Why trust this Steamed Scallops, Corn and Basil in Foil Recipe:
This steamed scallops with corn and basil in foil recipe offers a delightful combination of seafood and fresh vegetables, creating a harmonious blend of flavors and textures. The use of white wine and shallots infuses the dish with depth and complexity. The cooking method of steaming in foil ensures that the scallops remain tender and succulent, while the grilling process adds a hint of smokiness. The inclusion of spinach and tomatoes further enhances the dish's nutritional value and visual appeal. With its vibrant colors and exquisite taste, this recipe promises a delightful dining experience, earning the trust of discerning home cooks.
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