SCALLOPS WITH PEANUT SAUCE

1 Reynolds Hot Bags Foil Bag, large size
2 1/2 cups coarsely shredded carrots
1 1/2 to 2 pounds sea scallops
2/3 cup teriyaki sauce
1/3 cup creamy peanut butter
1 1/2 teaspoons cornstarch
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
2 1/2 cups fresh snow peas (OR sugar snap peas)
Hot cooked whole wheat OR regular spaghetti (for serving)
Sliced green onions (optional garnish)
Chopped roasted peanuts (optional garnish)

Preheat grill to medium-high or oven to 450 degrees F.

Open foil bag. Arrange carrots in foil bag in an even layer; top with scallops.

Combine teriyaki sauce, peanut butter, cornstarch, coriander and red pepper flakes; blend until smooth. Spoon sauce evenly over scallops; arrange snow peas on top of scallops in an even layer. To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.

To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. Grill 15 to 17 minutes in covered grill (OR BAKE 25 to 27 minutes in supporting pan in oven).

Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.

Spoon scallops, vegetables and sauce over spaghetti, garnish with green onions and peanuts, if desired.

*TO MAKE A FOIL PACKET (substitute for foil bag):
Center ingredients on a sheet (18x24-inches) of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake on a cookie sheet in preheated 450 degree F oven, OR Grill on medium-high in covered grill. After cooking, open end of foil packet first to allow steam to escape. Then open top of foil packet.

Makes 5 to 6 servings
From: Recipelink.com
Source: Recipe flyer: Making Grilled Meals All-In-One, Reynolds Kitchens