Boil sugar snap peas in salted water about one minute until bright green.
Cut out 6, 12” squares of aluminum foil. Spread foil in a single layer on your work surface.
Divide scallops and sugar snap peas evenly among them placing the mixture in the center of the squares.
Season the scallops and peas with Mikes SPG and zest.
Bring the outer edges of the foil up as if you were going to fold it in half. This should help make a “cup” so the contents don’t pour out.
Drizzle the Tuscan Herb EVOO over the scallops. Fold the top edges of the foil over to enclose the top and the fold the side edges and crease tightly so that it forms a tight seal.
Place the packets in a single layer on a large baking sheet. Bake 7-10 minutes.
Remove packets and place on individual plates. Be careful when you open the packets. Steam will be hot. Serve with rice.
Yield: Serves 6