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Scallop Burnt Ends


Here's a barbecue-style surf and turf! This recipe combines both barbecuing and grilling techniques, with slow-cooked brisket slices wrapped around fresh scallops and cooked on a hot grill. Our tasty way to use leftover brisket slices was featured on "Live with Regis and Kelly" in 2007. Serve it hot off the grill as either an appetizer or a main course.


Prep time
15 minutes
Cooking time
8 minutes
Total time
23 minutes

Wood Pellet Flavor -Alder, Apple, Cherry, Hickory, Maple, Pecan


1⁄2 T
Black pepper
1⁄2 T
3⁄4 t
Garlic Powder
1⁄2 t
Onion Powder
1⁄4 t
Dried oregano
1⁄8 t
Ground Coriander
Sea Scallops
Slices fully cooked beef brisket (pre-cooked)
Reserved beef drippings


  1. In a small bowl, combine the dry rub ingredients and mix well.

  2. Remove the small abductor muscle from the side of each scallop. Wrap each scallop with a slice of brisket and secure with a wooden toothpick. Season the exposed scallop lightly with the dry rub.
  3. Build a charcoal and/or wood fire for direct grilling. Apply a light coat of oil to the grill grate. Grill the scallops directly over the hot coals (approximately 400°F) while basting with reserved beef drippings. Cook for 3 to 4 minutes on each side until the scallop slightly firms or the internal temperature is 130°F.

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