Foil Packet Scallops With Caper Raisin Butter

Over the years, my "TV dinners" have evolved and gained new meaning as I've grown more comfortable in the kitchen. Now they're simple, nutritious, premade dinners that are waiting for me in the freezer or fridge: say, a sheet-pan of spiced chicken thighs, a breaded and ready-to-fry cube steak, or a foil packet of sweet, plump scallops and rainbow chard. Premade means something different for everyone; for me, it means doing 90% of the work in advance, and leaving 10% (the cooking) to the very end. Not that the 90% here is very hard. You're just filling a large sheet of aluminum foil with a protein and a vegetable (in this case, the scallops and chard), sealing it, and saving it in the fridge to be baked off later in the week when you need a 15-minute meal in a flash.