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Scallop Bake

Yield 4 servings
This is a great way to introduce kids to scallops -- they're mild, and even more appealing when accompanied by corn on the cob.


  • 3 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 medium zucchini, halved lengthwise, then cut crosswise into 1-inch chunks
  • 1 cup sliced (quartered lengthwise) baby carrots (10 to 12)
  • 16 ounces bay or sea scallops (if frozen, defrost before cooking)
  • 4 ears corn, husked and cut in half crosswise
  • 8 lemon wedges, optional

Nutrition Information

  • calories 314
  • satfat 2 g
  • fat 15 g
  • sodium 382 mg
  • cholesterol 37 mg

How to Make It

  1. Heat oven to 400 degrees. Combine oil, thyme, garlic powder, and salt in large bowl; add zucchini, carrots, and scallops and toss.

    Place 1/4 veggie-scallop mixture in middle of each of 4 foil sheets; add 2 pieces corn per sheet, one on either side of mixture. Seal packets and place on foil-covered baking pan. Bake for 20 minutes. Serve with lemon wedges, if desired.