Ocean Packets

Ocean Packets

14 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
TerryWilson
Recipe by  TerryWilson

“If you can't find clams, use mussels. If someone doesn't care for clams, double up on the shrimp and/or scallops. Baking times may vary according to the ingredients you select.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat an outdoor grill for medium heat, and lightly oil the grate. Mix the butter with lemon peel in a bowl.
  2. Spread out the sheets of foil onto a flat work surface, and place 4 clams, 4 shrimp, 4 scallops, 4 pieces of corn on the cob, and 4 cherry tomatoes in the center of each piece of foil. Drizzle 1 tablespoon of lemon-butter mixture over the seafood and vegetables. Bring two opposite ends of a foil sheet together and fold over several times to seal. Leave room for steam. Fold the remaining ends over several times to seal the packet completely.
  3. Place the foil packets on the preheated grill, cover the grill, and bake until the clams are open and the shrimp are pink and opaque, 15 to 20 minutes (open a packet a little to take a peek).
  4. To serve, place a foil packet on a plate, cut a diagonal X through the foil, and peel back the foil. Garnish each packet with about 1/2 teaspoon of chives.

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Reviews (14)

Rate This Recipe
abapplez
26

abapplez

This is delicious. We use this method to prepare fish often. Hubby mentioned he would like grilled shrimp and scallops and I remembered seeing this recipe. Since we enjoy the fish so much I knew we would love this as well. Very clean, straight forward flavor from the seafood and lemon-butter. Perfect light meal for the upcoming hot evenings. The only changes we made were that we used less of each type of seafood in each serving, didn't really count the number of shrimp or mussels (used in place of clams), only placed 3 large sea scallops in each packet and 2 small pieces of corn in each. Also drizzled approx 2 Tbsp of white wine over everything before closing each. Super fast and easy with excellent results. This will be a regular weeknight dinner as well as served to impress company here this summer. Thanks for sharing!

Alan
14

Alan

We used small foil bread pans, and covered with foil. Also added a 1/2 (small) lobster tail, cut lengthwise to each. Increased the butter by 50% to have more liquid for boiling/steaming. Easy to prepare, awesome dish. Will add some white wine next time. Also, we garnished with parsley instead of chives.

Angela
12

Angela

I was looking for a light, easy weekend grill meal and boy, did this one hit the mark! I used foil loaf pans and added about 2 T. white wine to each, as noted by other reviewers. Also added some yellow squash. Followed all other directions. Absolutely devine! Can't wait to make it again next weekend.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 439 cal
  • 22%
  • Fat
  • 15.1 g
  • 23%
  • Carbs
  • 28 g
  • 9%
  • Protein
  • 50.1 g
  • 100%
  • Cholesterol
  • 190 mg
  • 63%
  • Sodium
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

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