Scallops with Mushrooms, Leeks and Tomatoes

INGREDIENTS

• 1 pound Modern fresh white mushrooms, cleaned, trimmed and sliced (5 cups)
  
• 1/2 cup quick-cooking rice
  
• 1 pound extra-large scallops or boneless fish chunks
  
• 2 cups thinly sliced leeks or onions
  
• 1 cup chopped plum tomatoes
  
• 4 tablespoons (1/2 stick) butter
  
• 1 tablespoon fresh or 1 teaspoon dried thyme leaves, crushed
• 1 teaspoon paprika
  
• 1 teaspoon salt
  
• 1/2 teaspoon ground black pepper

INSTRUCTIONS

The leeks that give this recipe flavor take special care in preparation. Be sure to thoroughly rinse between the leaves before slicing as they often have a little sand hiding there.

Preheat rack for outdoor grill until hot or oven to 425°F. On work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In center of each piece of foil arrange generous 1/2 cup mushrooms, overlapping slightly; sprinkle with 2 tablespoons rice and 1/4 of the scallops. Divide leeks, tomatoes, butter, thyme, paprika, salt and black pepper over scallops. Top with remaining mushrooms. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal. Place on outdoor grill or in oven, about 5 inches from heat. Cook until scallops are tender (on grill for about 15 minutes, turning once, or in oven for about 20 minutes). Remove; let stand until rice has absorbed liquid, about 5 minutes. Place in individual shallow serving bowls; carefully unfold foil; serve.

Yield: 4 servings