Scallops In Papillote
Summertime is near and there are two things I look forward to and that is grilling and Chardonnay. My personal favorite is to make papillotes foil pouches, and fill them with seasonal treasures. This is a fabulous way to grill seafood as it creates its own perfect sauce and cooks in minutes. This works with fish, shrimp or boneless chicken breast. Serve with Bourassa Chardonnay and crusty French bread to savor every last bit of sauce.
-3/4 Cup Bourassa Chardonnay
-2 medium shallots, thinly sliced
-6 teaspoons unsalted butter
-2 tablespoons Atlas peak extra-virgin olive oil
-1 ½ pounds of sea scallops
-36 cherry tomatoes, halved
-3 cups baby spinach
-12-18 chopped basil leaves
Sea salt and freshly ground pepper
Light a grill. Cut six 18-by-20-inch pieces of heavy-duty aluminum foil. Fold in half, in the center of one half combine 2 tablespoons of the Bourassa Chardonnay with one-sixth of the sliced shallots, 1 teaspoon butter and 1 teaspoon olive oil. Top with the scallops, season with salt and pepper. Then top with the tomatoes, spinach, and 2-3 chopped basil leaves. Then, season with salt and pepper. Fold the top half over and seal the other three sides by folding the edges over ½ inch. Fold each edge over 2 to 3 times to make sure you have a good seal. Continue for the other five papillotes.
Grill the foil packs over medium-hot fire until steam inflates them and you hear the juices bubbling, about 5 minutes. Carefully place on the dinner plate. At the table, open the foil packs carefully with scissors as the steam will escape. Eat from the papillote and pass some crusty French bread.