Harry doing KTLA5 morning show w anchor
Wendy Burch at the Queen Mary in Long Beach, California
Tri-trip Wrapped Scallops
This recipe is in response to emails I received when I did live BBQ segments with zany KTLA5 anchor Wendy Burch in May 2015. Folks wanted to know what was that surf-n-turf doohicky I made that morning of the live shoot. It was just my riff on the classic bacon wrapped scallops. You grill or hot sear the scallops and then wrap it with cooked beef of your choice. It can be done with rib eye, sirloin, tri tip, or brisket. If you like pastrami, you can wrap the scallops in pastrami also. My buddy Steve Botkin of Desperado BBQ was helping me with the shoot and he made some brisket so it was an easy dish to assemble quickly for the camera as I wrapped my brisket slices around cooked scallops and garnished it with some barbecue sauce. Give this idea a go with any cooked beef you might have handy for a quick and easy surf n turf appetizer.
Author: Harry Soo
Recipe type: Entree
- 12 large scallops (I used previously frozen scallops from Sams Club)
- 1-1/2 SYD Chicken Rub
- ¼ cup your fav barbecue sauce
- 2 tablespoon lemon juice
- 1 tablespoon melted butter
- 12 slices of cooked beef to wrap the scallops
- Preheat your kettle grill with ½ chimney of hot coals.
- Dry your thawed scallops (if frozen) on a paper towel. If your scallop is wet, you will not get a nice char as water is the enemy of crust. Coat the dried off scallops with a thin coat of cooking oil and sprinkle with a little salt before grilling. And two-thirds of the way into grilling, sprinkle on a good amount of SYD chicken rub. This allows the rub to cook in a bit but without burning.
- Cook the scallops on very hot grill or a carbon steel pan on the grill. You can also do this on a saucepan on your kitchen stove.
- Wrap your grilled scallops with cooked beef of your choice and fasten with toothpicks. I like brisket or tri tip best to go with my scallops. Sirloin, ribeye, or flank steak is also good.
- Warm the barbecue sauce and butter in a small pot.
Remove from heat and add lemon juice to taste. Dab some of the lemony barbecue sauce on the scallops