I’m a little frantic these days. My pre-party panic is in full effect, and I’m beginning to do prep for several party dishes when I get home from work in the evenings in addition to getting dinner on the table. Last night was a pretty heavy prep night, as I worked on about six and a half pounds of duck breasts for the little pulled duck sandwiches I’m serving Saturday. Since the oven was on anyway, I figured I’d take advantage of that and packet cook some scallops.
I’m a big fan of packet cooking. It’s quick, it’s easy, and it makes for minimal cleanup – important considerations when you’re pressed for time and juggling other things. For these scallop packets, I set two squares of foil next to each other on a baking sheet, and mounded a combination of fresh corn, halved heirloom cherry tomatoes and sliced scallions on the center of each. I placed five plump little sea scallops on top of the veggies, seasoned them with kosher salt, and drizzled about a tablespoon of white vermouth and a little olive oil over each before sealing them up. The sealed packets went into a 450 degree oven for 12 minutes and when they were done, I placed each one into a shallow bowl to catch any stray juices, opened them up and sprinkled a bit of shredded basil on top. This meal couldn’t have been simpler, and it was bursting with late-summer goodness.