Melissa's Corporate Chefs
Mixed Seafood Grill in Corn Husks
Category
Entree
Servings
8 servings
Prep Time
15 minutes
Cook Time
15 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
3/4 pounds Shrimp, unpeeled and fresh
-
1/2 pound Salmon Fillets
-
1/2 pound Sea Scallops
-
2 teaspoons Lemon Pepper seasoning
-
3 tablespoons Dry White Wine
-
8 ears corn fresh - in Husks
-
8 Dill Fresh - Springs
-
3 tablespoons Low-Cholesterol Oleo
Directions
Peel & devein shrimp.
Remove skin from salmon & cut into 1-inch cubes.
Combine shrimp, salmon & scallops in a medium bowl. Toss with lemon pepper, wine and oleo. Set aside.
Soak corn in water to cover 10 Min. Pull back husks leaving them attached to stem. Remove silk and corn from husks; discard silk and reserve corn for other uses. Carefully cut or break off cob without cutting husks, leaving husk in tact with base of cob.
Divide reserved seafood equally among corn husks; top each with a sprig of dill. Close husks to completely enclose seafood. Tie securely with heavy string at each end.
Position food rack 6 inches above charcoal coals. Place husks on food rack & grill uncovered 10 min, turning frequently.
Serve immediately in husks.
