Scallop Burnt Ends

• 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

1. In a small bowl, combine the dry rub ingredients and mix well.
2. Remove the small adductor muscle from the side of each scallop.
3. Wrap each scallop with a slice of brisket and secure with a wooden toothpick.
4. Season the exposed scallop lightly with the dry rub.
5. Build a charcoal and/or wood fire for direct grilling.
6. Apply a light coat of oil to the grill grate.
7. Grill the scallops directly over the hot coals (approximately 400F) while basting with reserved beef drippings.
8. Cook for 3 to 4 minutes on each side until the scallop slightly firms or the internal temperature is 130F.
9. Indirect heat
10. Oak, Alder

salt, paprika, black pepper, sugar, garlic, onion powder, oregano, ground coriander, scallops, brisket

Taken from www.epicurious.com/recipes/food/views/scallop-burnt-ends-377279 (may not work)