Chili Coconut Scallops Campfire Dinner

Chili Coconut Scallops Campfire Dinner is a gluten free, fodmap friendly, and pescatarian recipe with 4 servings. For 54 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 12g of fat, and a total of 148 calories. This recipe is liked by 7 foodies and cooks. It will be a hit at your The Super Bowl event. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 25 minutes. A mixture of scallops, carrots, chili sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by The Kitchen Magpie. Overall, this recipe earns a not so excellent spoonacular score of 38%. If you like this recipe, take a look at these similar recipes: Campfire Chili Cheese Fries Tin Foil Dinner, Campfire Trout Dinner for Two, and Campfire Dinner Meatloaf Foil Packets.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

4 tbsp butter

2 cups of carrots

Blue Dragon Chili Coconut Sauce

1 red pepper

2 cups of scallops

Equipment:

aluminum foil

grill

Cooking instruction summary:

Divide all ingredients into four : place each portion onto 2 layers of heavy duty aluminum foil. Fold the foil to form a packet and seal shut. You will have four packets.Place on a campfire or BBQ and grill for 15-20 minutes, until everything is cooked.Remove and serve with rice, French bread or noodles!

 

Step by step:


1. Divide all ingredients into four : place each portion onto 2 layers of heavy duty aluminum foil. Fold the foil to form a packet and seal shut. You will have four packets.

2. Place on a campfire or BBQ and grill for 15-20 minutes, until everything is cooked.

3. Remove and serve with rice, French bread or noodles!


Nutrition Information:

Quickview
224k Calories
15g Protein
12g Total Fat
12g Carbs
5% Health Score
Limit These
Calories
224k
11%

Fat
12g
19%

  Saturated Fat
7g
47%

Carbohydrates
12g
4%

  Sugar
4g
5%

Cholesterol
58mg
20%

Sodium
677mg
29%

Get Enough Of These
Protein
15g
31%

Vitamin A
12015IU
240%

Vitamin C
42mg
52%

Phosphorus
431mg
43%

Vitamin B12
1µg
28%

Selenium
15µg
22%

Potassium
531mg
15%

Vitamin B6
0.27mg
13%

Folate
45µg
11%

Fiber
2g
11%

Vitamin K
11µg
11%

Magnesium
38mg
10%

Vitamin B3
1mg
9%

Zinc
1mg
9%

Vitamin E
1mg
9%

Manganese
0.14mg
7%

Vitamin B5
0.54mg
5%

Vitamin B2
0.09mg
5%

Vitamin B1
0.07mg
5%

Iron
0.81mg
5%

Calcium
34mg
3%

Copper
0.07mg
3%

Vitamin D
0.21µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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