2

cups

mushrooms; sliced

8

Tbs

rice

450

g

scallops; extra large

2

cups

red capsicum; chopped

1

cup

spring onions; cut in 2cm pieces

4

Tbs

butter

1

tsp

thyme leaves; fresh

1

tsp

paprika

1

tsp

salt

½

tsp

freshly ground black pepper

1

Preheat outdoor barbecue. On a work surface place 4 sheets, about 45cm each, heavy duty or doubled aluminum foil, In the centre of each piece of foil, arrange ½ cup mushrooms, overlapping slightly.

2

Cover with 2 tablespoons rice and ¼ of the scallops. Top each with ½ cup peppers, ¼ cup spring onions and 1 tablespoon butter. Sprinkle with ¼ tsp each thyme, paprika and salt and 1/8 tsp black pepper.

3

Bring long sides of foil together over mixture, allowing space for heat circulation and expansion. Fold down to seal. Fold up short ends and crimp to seal.

4

Place on outdoor grill about 12cm from heat. Cook until scallops are tender, on the grill about 15 minutes.

5

Remove and let stand until rice is tender, about 5 minutes. Place in individual shallow serving bowls. Carefully unfold foil and serve.