While prepping for an "anything butt" entry at a BBQ contest I wanted to showcase two Iowa products in conjunction with two of my other favorites, scallops and jumbo gulf shrimp. I decided to incorporate my award winning brisket and my home cured bacon with those favorites and this combination has won several awards and the heart of my son!
Heartland Surf n' Turf
- 8 jumbo gulf shrimp, peeled, deveined, tail on
- 8 strips of thick-cut bacon
- 1 diced jalapeno
- 1 cup cream cheese
- 8 diver scallops, about 1 pound
- 8 slices of brisket
- 1 dash salt and pepper
cur a slit in back of shrimp mix cream cheese and diced jalapeno pipe cream cheese mixture into pocket in shrimp wrap with bacon and toothpick sear over high heat 3 minutes per side
pat scallops dry season with salt and pepper wrap scallops with brisket slices and toothpick sear over high heat for 3 minutes per side.