The Miss Grill is officially fired up!  I really enjoy grilled fish and shellfish, but sometimes I’d rather skip the skewering, basketing and other procedures used to keep delicate seafood meat from slipping between the grills and burning.  For simple seafood grilling, these individual foil packets do the trick.

Grilled Seafood Packets

1 salmon steak (6-8 oz)
1/2 lb scallops
1/2 lb shrimp, veins and tails removed
4 Tbsp. butter
1 tsp dried rosemary
1 tsp dried marjoram
Juice of one lemon
About 2 Tbls. chopped scallion (green parts only)
Splash of white wine
Four sprigs fresh rosemary

Divide salmon, scallops and shrimp into four equal portions (cut the salmon into about 2 inch square pieces).  Arrange the portions on four sheets of aluminum foil.  Heat butter, lemon juice, scallion, dried herbs and white wine over medium low heat until butter is melted.  Whisk well.  Pour butter sauce over seafood in each packet.  Add a sprig of fresh rosemary to each packet.  Carefully seal aluminum foil so that butter and juices won’t leak.  Arrange atop a medium-heated grill and cook 5-7 minutes.  Flip packets over and cook an additional 5-7 minutes or until shellfish are opaque and fish flakes easily with a fork.