How to Make It
Light a grill. Cut six 18-by-20-inch pieces of heavy-duty aluminum foil. In the center of each piece of aluminum foil, combine 2 tablespoons of the white wine with one-sixth of the sliced shallots, 1 piece of butter and 1 teaspoon of olive oil. Top with the scallops, followed by the tomatoes, spinach, corn and basil. Season with salt and pepper. Bring the sides of the foil together and fold to form neat rectangles.
Grill the foil packs over a medium-hot fire until steam inflates them and you hear the juices bubbling, about 10 minutes. Carefully open the foil packs to let the steam escape, then transfer the scallops, vegetables and their broth to shallow soup bowls and serve immediately.
One Serving: 297 cal, 10.6 gm fat, 3.3 gm saturated fat, 16 gm carb, 3 gm fiber.