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

Pat Carolan

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

314 calories; saturated fat 2g; fat 15g; sodium 382mg; cholesterol 37mg.
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