Ingredients

• 4-5 large sea scallops per person you’re serving
• Homemade Emeril's Essence
• 2-3 tbsp butter, depending on number of scallops

Instructions

1. Pat scallops dry with a clean dish towel (or paper towel). Lightly season both sides of the scallops with the homemade seasoning blend and a dash of sea salt.
2. In a large skillet over medium heat, add butter. Using tongs, place scallops onto hot skillet and cook until browned on one side (about 2-3 minutes). Then, using tongs, turn over the scallops and continue to cook until opaque and cooked through (about 1-2 minutes).

Ingredients

• 2 tsp finely grated lemon zest
• 1 tsp dried Italian herb seasoning
• Pinch of red-pepper flakes
• 1/2 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/8 tsp garlic powder
• 1 small sweet onion, thinly sliced
• 6 small organic zucchini, thinly sliced
• 4 wild-caught white fish fillets (6oz each)
• 10oz organic sweet grape or cherry tomatoes, halved (we like mini-heirloom tomatoes)
• 4 tbsp extra-virgin olive oil

Instructions

1. Heat grill to medium. In a small bowl, add lemon zest, Italian seasoning, red-pepper flakes, salt pepper and garlic powder. Toss well to combine; set aside.
2. If using fresh fish, pat dry and set aside. If using frozen fish, place fish fillets on a clean kitchen towel (or paper towels) and cover with another clean kitchen towel (or paper towels) and gently press to remove any excess water; set aside.
3. Place side-by-side on kitchen counter, four 14-inch squares of heavy-duty aluminum foil. Leaving a two-inch border around the foil, divide the sliced onion and zucchini evenly among the four sheets of foil. Season veggies with salt and pepper. Top veggies with the fish fillets. Sprinkle fish generously with the spice mixture. Then, top each fillet with a handful of tomato halves and one tablespoon of olive oil. Fold foil over ingredients, crimping the edges to form a sealed pouch, as shown in photos below.
4. Place packets on grill. Cover and grill until fish is just cooked through (about 10-12 minutes). Remove packets from grill. Open carefully, as the packets will release some steam, and transfer to serving plates. (Original recipe can be found at Everyday Food.)