★ Issue CMSC·20–021 · Published 17 May 2020
appetizerporkseafood

Scallop-Stuffed Jalapeño Poppers.

Bacon-wrapped jalapeños stuffed with scallops and cream cheese hit the grill hot and disappear faster than you can make them

PREP 20 min
COOK 25 min
TOTAL 45m min
SERVES 24 poppers people
HEAT hot
BLEND RATING 4.9 140 reviews · Chain Reaction®
Jump to Recipe ★ Reviews ✍ Write a Review 🖶 Print
Made with Chain Reaction®Shop
You'll need
GrillGrill gratesTongsSmall mixing bowlToothpicks or skewers

Bacon-wrapped jalapeños stuffed with scallops and cream cheese hit the grill hot and disappear faster than you can make them

Ingredients

FOR THE POPPERS

  • 12 jalapeños, stemmed, halved lengthwise, seeded
  • 1 package cream cheese, room temperature to soften
  • 24 pieces bacon
  • 1 pound diver scallops, diced (optional, but highly recommended)
  • 2 teaspoons Casa M Spice Co® Uncontrolled Chain Reaction®
  • Casa M Spice Co® Whole Hog®

Method

  1. 01

    Mix the filling

    5 min

    Combine diced scallops, room-temperature cream cheese, and Uncontrolled Chain Reaction® in a bowl and mix until smooth and even. Cold cream cheese won't blend properly, so let it sit on the counter first.

  2. 02

    Stuff the jalapeños

    10 min

    Spoon the scallop mixture generously into each jalapeño half and press it flat to the rim. You want a full, even pocket of filling so it stays put when the bacon wraps around it.

  3. 03

    Wrap with bacon

    10 min

    Wrap each stuffed jalapeño with bacon—go full strip for maximum crispy coverage, or cut strips in half if you want just a touch of bacon flavor. Either way, the bacon holds everything together and adds smoke.

  4. 04

    Season the poppers

    2 min

    Dredge the wrapped poppers all over with Whole Hog® so every surface gets seasoning. This gives you a flavorful crust and helps the spice penetrate while they cook.

  5. 05

    Grill over indirect heat

    15 min

    Place poppers on the cool side of the grill and let them cook through until the bacon renders and the filling is hot all the way through. This takes about 15 minutes—you're cooking them gently so the cream cheese doesn't leak out.

  6. 06

    Finish with direct heat (optional)

    3 min

    If you want crispy, snappy bacon, move the poppers over direct heat for the last few minutes. Watch them close—bacon goes from golden to charred fast, and you want that crust, not ash.

  7. 07

    Serve

    Pull them off the grill while they're still hot and let folks know they're spicy. These don't last long once they hit the plate.

From Mike's Notebook

01

Room temperature cream cheese spreads easier and won't cool down your scallop mixture before grilling.

02

Cut scallops into small dice so they cook through before the bacon chars—large pieces stay rubbery.

03

Wrap bacon tight around the jalapeño halves or it'll slip off when the poppers hit heat.

Nutrition

110 Calories / serving
6 gProtein
9 gTotal Fat
4 gSat. Fat
1 gCarbs
0 gFiber
0 gSugars
205 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

Cooked It?

Tell us how it went.

Be the first to review this recipe.

Write a Review