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.

　　

Ingredients

serves 6 (2 scallops per serving)

　　

Dry Rub

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

　　

Step 1

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

　　

Step 2

Remove the small adductor 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.

　　

Step 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.

　　

Cooking Method

Step 4

Indirect heat

　　

Suggested Wood

Step 5

Oak, Alder

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.