13 Reviews of Grilled Scallops and Mushrooms in Foil Packets

From: Shae

On Jul 23, 2002

OH MY!! Hubby and I were VERY happy with this recipe!! We did add a bit of a twist as we had just pulled some fresh green onions from the garden (used tops only) and we used the juice of a fresh lemon as well. We quartered the mushrooms and they soaked up just the right amount of the lemon/butter flavor. Every bite just got better and better. We both agreed that this was a keeper dish and one we would love to make for company!!

From: Agnes Lee

On Jul 5, 2002

Unbelievably simple, yet has great flavor — this dish was the hit of the barbeque. I used lemon pepper a bit more liberally than the recipe calls for, and substituted cilantro for the parsley.

From: Julie K.

On Jul 13, 2003

It is a keeper. My husband thinks it would have been even better if we had served it over pasta. I liked it just the way it was...right off the grill.

From: woodland hues

On Oct 11, 2003

Excellent! DH and I enjoyed this very much. Easy to make; I just piled the ingredients one by one onto 2 large enough pieces of foil, sealed them up, grilled them on the electric BBQ for 15 minutes. I added green onion and lemon juice according to chef Shae's review, and used 2 tbsp butter per packet. I had a 340 gr. packet of scallops, about 3/4 lb., used dried parsley (liberal sprinkling) and served this on a bed of peas and broad noodles. This meal is very light,though substantial. Many thanks!

From: flower7

On Apr 10, 2005

We had these for lunch today and they were very good and very easy. We used fresh lemon juice with some mixed dried garlic seasoning and fresh ground pepper. We added 4 oz more mushrooms (and could have used even more) and some fresh chives from the garden. We all thought it would be good over pasta but as it was it made a nice light lunch. Thanks Kathy!

From: GaylaJ

On Aug 23, 2005

Not only was this very delicious, I also loved that it was so quick to put together and there was such easy cleanup using the foil. I didn't measure the lemon pepper, but am sure I used quite a bit more than called for. Served over brown rice. Thanks, Kathy, for sharing the recipe!

From: Bergy

On Oct 9, 2008

5 star all the way - I prepared individual pkgs earlier in the day then popped them in a 375F oven 20 minutes before serving - I vented each with a small hole on top of the paackage. I did cut back on the butter - the garlic is Mmmm Thanks Kathy for all that you do as well as postingr this lovely easy recipe

From: TexasKelly

On Jun 12, 2007

My husband and I thought this was one of the best recipes I had made in awhile. This just did it for us. The only change I made was to use lemon zest and squeezed a 1/2 a lemon over each serving b/c I don't really like lemon pepper seasoning. Then I did salt & pepper to taste and it was just absolutely delicious. After 12 minutes I went and pulled back the foil to peek, and the scallops were perfectly done. Thanks so much for posting this!

From: Tebo

On Aug 19, 2005

This was really good. I did change the procedure a lot. I put baby scallops and shrimp (about 50 count) into a pan then added the sauce and finely chopped mushrooms. This I put on the BBQ and cooked for about 12 min or so. I like to watch seafood cook as it can be overdone very quickly. Served in an escargot dish with plenty of bread, it was quite a meal. Loved it. Thanks kathydesrosiers

From: morgainegeiser

On Oct 8, 2008

This was a quick and easy meal. I liked the lemon pepper flavoring. It was not a grilling day here in MI, so I prepared them in the oven, turned out fine. I am not a fish lover, but these were pretty good.