Scallop Burnt Ends

Name: Scallop Burnt Ends
Yield: serves 6 (2 scallops per serving)
Ingredients: 1/2 tablespoon salt; 1/2 tablespoon paprika; 1/2 tablespoon black pepper; 1/2 tablespoon sugar; 3/4 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon dried oregano; 1/8 teaspoon ground coriander; 12 sea scallops; 12 slices fully cooked beef brisket (preferably from the point); Reserved Beef Drippings

December 9, 2011

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 up 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.

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