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
How to Make It
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.
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