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Real Recipes From Real Home Cooks ®

surf and turf poppers

DoughmesticGoddess avatar
Recipe by
Tammy Brownlow
@DoughmesticGoddess
Dallas, TX

Just the thought of lighting up the grill on a beautiful day makes my mouth water! I like to make these while slow smoking ribs or brisket - you can enjoy them while you are waiting for the main attraction. But they are great enough to be the main attraction. I've baked them in the oven on rainy days and the smells that fills the house is wonderful and always brings folks to the kitchen to find out "what's cookin' ". Sweet scallops on top of seasoned cream cheese, and blanketed in bacon.... you can almost taste it! I hope you all make and enjoy these all year round!

►
yield serving(s)
prep time 20 Min
cook time 20 Min
method Grill

Ingredients For surf and turf poppers

  • 6 lg
    jalapenos, fresh
  • 3 oz
    cream cheese, room temperature
  • 1 Tbsp
    mayonnaise
  • 3 oz
    sharp cheddar cheese, finely grated
  • 1 tsp
    tones citrus grill seasoning
  • 1/2 tsp
    old bay seasoning
  • 24 sm
    bay scallops
  • 6 slice
    bacon, sliced in half

How To Make surf and turf poppers

  • 1
    Tones Brand seasonings are available at Sams Club. I'm not sure if they are available anywhere else. If you don't have access to it - try another seasoning blend that includes lemon peel, red pepper, garlic, and onion.
  • 2
    This will give you an idea of the size of peppers I use. After seeding and trimming the "veins" off - the peppers are not hot, just flavorful. If you do get a hot bite it will be closest to the stem where there may be pieces of veins or seeds. And hey - if you like a little heat don't trim the veins so close to the skin and leave a few seeds... either way you'll be happy (:
  • 3
    Cut the jalapenos in half. Remove seeds, and trim as much of the white vein as you can without cutting through the pepper itself.
  • 4
    In your mixer combine cream cheese, cheddar, mayo, and spices.
  • 5
    Evenly distribute and spread cheese mixture to each pepper half.
  • 6
    Top each half with 2 scallops. Sprinkle with fresh ground pepper (optional)
  • 7
    Wrap each pepper with bacon and place on a grill pan covered with foil.
  • 8
    Place on prepared grill or in oven at 350 degrees until bacon is firmed and thoroughly cooked. I cooked these while smoking some ribs which added some amazing flavor. The bacon will render while cooking - drain the grease while cooking, and your peppers will be cooked until tender-firm and not soggy.
  • 9
    Enjoy this yummy appetizer while still warm with friends and family (:
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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