Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         unpeeled fresh shrimp
     1/2  pound         salmon fillet
     1/2  pound         sea scallops
   2      teaspoons     lemon-pepper seasoning
   3      tablespoons   dry white wine
   3      tablespoons   low cal. oleo
   8      ears          fresh corn in husks
   8      sprigs        fresh dill

Preparation:

Peel and devein shrimp. Remove skin from salmon and cut into 1-inch cubes. Combine shrimp, salmon and scallops in a medium bowl. Toss with lemon pepper and wine and oleo. Set aside. Soak corn in water to cover 10 minutes pull back husks leaving them attached to stem. Remove silk and corn from husks; discard silk and reserve corn for other uses. Divide reserved seafood equally among corn husks; top each with a sprig of dill. Close husks to completely enclose seafood. Tie securely with heavy string at each end. Position food rack 6 inches above charcoal coals. Place husks on food rack and grill uncovered 10 minutes turning frequently. Serve immediately in husks.