| 1/2 | lb bay scallops |
| 1/2 | lb orange roughy fillets, cut into 1-inch pieces |
| 1/2 | lb uncooked deveined peeled large shrimp, thawed if frozen |
| 2 | tablespoons chopped fresh or 2 teaspoons dried marjoram leaves |
| 1/2 | teaspoon grated lemon peel |
| 1/8 | teaspoon white pepper |
| 3 | tablespoons butter or margarine, melted |
| 2 | tablespoons lemon juice |
| 4 | cups hot cooked pasta or rice |
Serve with...
Herbed Italian Bread
Total Time:
25 min
| 1. | Heat gas or charcoal grill. Spray 1 (18x18-inch) sheet of heavy-duty foil with cooking spray. |
| 2. | Arrange scallops, fish pieces and shrimp on foil, placing shrimp on top. Sprinkle with marjoram, lemon peel and white pepper. Drizzle with butter and lemon juice. Bring corners of foil up to center and seal loosely. |
| 3. | Place packet on grill over medium heat. Cover grill; cook 8 to 10 minutes or until scallops are white and opaque, fish flakes easily with fork and shrimp are pink. Serve seafood mixture over pasta. |
|
| Bay scallops are sweeter, more succulent and more expensive than the larger, more available (but less tender) sea scallops. If you use sea scallops, cut each in half. |
Nutrition Information:
400 ( 100); 11g ( 6g, 0g); 120mg; 440mg; 44g ( 2g, 0g); 30g 8%; 2%; 6%; 20% 3 ; 0 ; 0 ; 3 3