I started with Poblano Peppers, Shrimp, Scallops, Pico de Gallo, Garlic, Lemon Pepper Seasoning..
I added oil to the pan heated on medium heat and added the garlic to cook for a minute...
Then add the shrimp and scallops...
Season with lemon pepper...
Stir for a few minutes until the shrimp and scallops start to take on color then cut the heat.
Add the Pico de Gallo...
Then cover with the heat off...
Now grill the peppers on the range top burner...
The grilling will soften them up for stuffing and give them a nice flavor...
Now you can remove the excess burned skin by pulling it...
Then slice a line along each one with a knife making a slit...
You can dig out the seeds with your finger and then rinse them out with water.
Now proceed to stuffing each one with the shrimp,scallop, and pico de gallo medley...
I sealed them up with silicone bands after stuffing...
Fired up the Memphis with a setpoint of 200F and put them on for a hour of smoke...
1 hour later...
Then I removed the silicone bands and onto a tray...
Topped with cheese and into a 500F broiler for 5 minutes...
And out they come...
Plated and drizzled with salsa ranch sauce
Thanks for looking!