Seafood en Papillotte


  • 24 Shrimp (medium, unpeeled)
  • 12 oz Clams (or mussels, medium, scrubbed)
  • 5 oz Sea Scallops
  • 1⁄2 c Chives (chopped)
  • 1⁄2 c Dry White Wine
  • 1 T Olive Oil (+1 t olive oil)
  • 4 t Lemon Juice
  • 1 T Garlic (minced)
  • 1⁄2 t pepper (freshly ground black)
  • 8 Parsley (sprigs)


Spray grill rack with nonstick cooking spray. Place grill rack 5” from coals. Prepare grill according to manfacturer’s directions. Cut four 18” squares of double-thickness heavy-duty foil. Lay out on flat surface. Arrange shrimp, mussels and scallops evenly in center of each square of foil. Sprinkle evenly with chives, wine, oil, lemon juice, garlic, salt and pepper; top with parsley. Fold bottom right-hand corner of foil over to meet top left-hand corner, forming a large triangular packet. Close the packet tightly by making overlapping folds along the two opened sides. Place foil packets on grill; cook 30 minutes. Carefully transfer packets to serving plates. To serve, cut open in center, avoiding the steam.

PER SERVING: 183 Calories, 21 g Protein, 7 g Fat, 4 g Carbohydrate,775 mg Sodium, 166 mg Cholesterol, 0 g Dietary Fiber

Serves 4


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