What kinds of scallops work best for this recipe?

You want the big sea scallops, and sea scallops come in two versions: wet scallops and dry scallops, and we always want to try for dry. Dry scallops are freshly caught scallops that aren’t treated with any outside ingredients. Wet scallops have been treated with a preservative that theoretically has them last longer but can add a kind of chemical taste. Most scallops today are sold dry, but it never hurts to check!

Can I leave out the sausage?

You can! Or you can substitute another variety of sausage, as long as it is pre-cooked.

How do you make a good foil packet?

Lay two pieces of heavy duty foil one on top of the other and place your ingredients in the center. Bring the long sides of the foil up towards the center and fold them together, crimping tightly to seal. Then fold the shorter ends up and over the top, sealing the packet thoroughly and keeping steam and delicious juices in. Open it carefully...steam is hot! 🔥🔥

Have a question that I didn't cover?

Pop your question in the comments section below and I will answer pronto!

Try Grilled Seafood Packets for Perfectly Cooked Fish

Grilled Seafood Packets

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5 from 1 review

Grilled shrimp and scallops with herbs make a healthy, delicious dinner when you steam them on the grill in this easy recipe for grilled seafood packets. Bonus points: almost no clean-up involved! How scrumptious is that?

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Grill
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

20 large shrimp, peeled and de-veined
16 large sea scallops
1 cup chorizo sausage, cut into bite-sized pieces
4 cloves minced garlic
Juice from one lemons
8 stalks fresh herbs (mint, thyme, basil, oregano) plus extra leaves for garnish
4 cups freshly cooked pasta or rice (optional)
4 tablespoons good quality olive oil
Freshly ground pepper
Lemon wedges for garnish

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Instructions

Heat grill to high.
Take eight pieces of heavy duty foil (about one foot each) and stack them in sets of two to make a double layer of foil for each packet. Divide shrimp, scallops and sausage evenly among the four foil packets.
Top each seafood pile with equal amounts of garlic and lemon juice. Take two stalks of herbs per packet, crush them gently between your palms and add to packet. Grind a little fresh pepper on top, and then bring up the edges of each packet and seal tightly.
Put the packets on the grill, close the lid and cook for 8 to 10 minutes, depending on how large your seafood is.
Remove the packets from the grill and using tongs, carefully open the packets. Don’t get your fingers too close to the steam. Pour the contents of the packets, including all juices, onto plates of rice or pasta (or enjoy just on their own!).
Drizzle each plate with a tablespoon of olive oil, scatter a little fresh chopped herbs on each, grind some pepper on top and serve at once with lemon wedges on the side.

Notes

- Seafood: You can make this recipe with all shrimp or all scallops if you like. We find that the larger size shrimp work the best.

- Sausage: The chorizo sausage we use gives this recipe a little bit of spicy flavor. If you like things milder, you can use kielbasa or any other kind of cooked sausage. And of course you can leave out the sausage if you like and just add in a little more seafood.

- Herbs: We have used everything from fresh thyme and basil to oregano and even mint! Use your favorite.

- Pasta: We like pouring the contents of the cooked packets right over pasta or rice, but you can also enjoy it as is…maybe with some focaccia bread to sop up the juices!

Find it online: https://www.framedcooks.com/grilled-seafood-packets/