Seared Scallop Roll
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
Seared scallops are tossed in a creamy herb dressing and served in a toasted hot dog bun for a coastal-inspired sandwich. Crushed potato chips add a crunchy finish.
Ingredients
- 6 each 10/20 or U - 10 Dry Pack Scallops
- 0.5 Cape Cod, Sea Salt Potato Chips
- 14.8 ml Lanes BBQ Q-Nami
- 6 each Top Cut Lobster Rolls
- 1 head Butter Lettuce
- 237 ml mayonnaise
- 0.5 lemon juiced
- 3 celery
- 44.4 ml fresh dill
- 29.6 ml chives
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 51.3 mg
- Iron: 0.8 mg
- Magnesium: 22.1 mg
- Phosphorus: 65.6 mg
- Potassium: 326 mg
- Zinc: 0.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 each 10/20 or U - 10 Dry Pack Scallops
- 0.5 Cape Cod, Sea Salt Potato Chips
- 14.8 ml Lanes BBQ Q-Nami
- 6 each Top Cut Lobster Rolls
- 1 head Butter Lettuce
- 237 ml mayonnaise
- 3 celery
- 44.4 ml fresh dill
- 29.6 ml chives
Prepare
- Juice 0.5 lemon
Let's Cook
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Step 1.
Preheat the grill and stabilize your Kamado Joe grill at 450°F for high-heat cooking.
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Step 2.
Place the Kamado Joe Half-Moon Soapstone inside and allow it to absorb heat with the dome closed.
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Step 3.
Sprinkle with Lane’s Kunami seasoning.
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Step 4.
Drizzle a small amount of oil directly onto the soapstone, not on the scallops.
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Step 5.
Test the surface heat by placing one scallop down—listen for an immediate sizzle. If it doesn’t sear right away, leave the lid open for a few minutes to increase surface heat.
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Step 6.
Once the soapstone is at the right temperature, place all scallops onto the surface. Let them sear undisturbed until a golden crust forms (about 1-2 minutes). Season the exposed side while the first side sears.
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Step 7.
Gently flip each scallop to a new hot spot on the soapstone to maximize caramelization. Sear for another minute until fully cooked but still tender. Remove from the heat and let rest.
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Step 8.
In a bowl, mix together mayonnaise, lemon juice, chopped celery, chopped fresh dill and chives.
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Step 9.
Slice the scallops into bite-sized pieces and gently fold them into the sauce mixture.
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Step 10.
Use traditional top-cut lobster rolls. Place them on the soapstone and lightly toast until golden brown.
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Step 11.
Spoon the scallop salad generously into the roll, slightly overflowing for that signature “Mohawk” look.
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Step 12.
For an extra layer of texture, top with crushed potato chips.