Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 lb sea scallops, cut into 1-inch chunks
  • 4 tbsp unsalted butter, cubed
  • 1 cup zucchini, sliced into half-moons
  • 1 cup red bell pepper, diced
  • 1/2 cup corn kernels
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice, fresh
  • 1 tsp smoked paprika
  • 1 tsp Old Bay seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 lemon, sliced into rounds

Instructions:

  1. Preheat the pellet grill to 375°F (190°C).
  2. Tear off four large sheets of heavy-duty aluminum foil, approximately 12x18 inches each.
  3. In a large mixing bowl, toss the shrimp, scallops, zucchini, red bell pepper, and corn kernels with melted butter, lemon juice, smoked paprika, Old Bay seasoning, salt, and black pepper.
  4. Divide the seafood and vegetable mixture evenly among the four foil sheets. Top each portion with a lemon slice and a pat of cubed butter.
  5. Fold the sides of the foil up and over the ingredients, sealing the edges tightly to create a pouch, leaving a small pocket of air inside for steam circulation.
  6. Place the packets directly on the grill grates and grill for 12 to 15 minutes.
  7. Gently shake the packets halfway through the cooking time to redistribute the butter.
  8. Remove from heat when shrimp are opaque and the fish flakes easily with a fork.