Scallop and Vegetable Packets

Description
From The Thin Commandments Diet by Stephen Gullo, Ph.D.


 * Prep: 15 min, Cook: 30 min.

This Recipe Serves 4 People. Due to The Nature of This Recipe, itAdjusts The Number of Servings in Multiples of 4 Only.


 * Contributed by: Healthy Recipes For diabetic Friends Y-Group

Ingredients

 * 2 Cups packed baby spinach leaves
 * 2 Cups sliced yellow summer squash
 * 1 Lb. Sea scallops, rinsed and patted dry, tough tendon at sides removed
 * 20 asparagus spears, tough ends snapped off, cut in 2 inch lengths, about 2 cups
 * 4 Slices sweet Onion, rings separated
 * 4 Slices tomato
 * ⅓ Cup chopped fresh Italian parsley
 * 1 Tbs. + 1 Tsp. Dry white wine or vermouth
 * ½ Tsp. salt
 * ¼ Tsp. Freshly ground black pepper

Directions

 * 1) Preheat the oven to 425°F. Set out two rimmed baking sheets.
 * 2) Tear off four 20 inch-long sheets of heavy-duty foil. Fold each piece of foil crosswise like a book, then open up. Coat one half of each sheet with olive oil cooking spray.
 * 3) In the center of each sprayed half, arrange the ingredients evenly divided: spinach, summer squash, scallops, asparagus, onion, and tomato.
 * 4) Sprinkle with parsley. Drizzle with vermouth or wine, and sprinkle with salt and pepper.
 * 5) Fold the other side of the foil over the food. Crimp the edges tightly to seal. Place the packets on the baking sheets.
 * 6) Bake until the scallops are opaque in the thickest part and the vegetables are tender, about 20 minutes.
 * 7) Transfer the contents of each packet to a heated dinner plate and serve right away.