Seared Scallop Roll page

Step by Step method

Step 1.

Preheat the Grill- Stabilize your Kamado Joe grill at 450°F for high-heat cooking.

Step 2.

Place the Kamado Joe Half-Moon Soapstone inside and allow it to absorb heat with the dome closed.

Step 3.

Sprinkle with Lane’s Kunami seasoning, which includes citrus, ginger, togarashi, and seaweed for a bold umami punch.

Step 4.

Drizzle a small amount of oil directly onto the soapstone, not on the scallops.

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.

Step 6.

Once the soapstone is at the right temperature, place all scallops onto the surface.

Step 7.

Let them sear undisturbed until a golden crust forms (about 1-2 minutes).

Step 8.

Season the exposed side while the first side sears.

Step 9.

Gently flip each scallop to a new hot spot on the soapstone to maximize caramelization.

Step 10.

Sear for another minute until fully cooked but still tender. Remove from the heat and let rest.

Step 11.

In a bowl, mix together mayonnaise, lemon juice, chopped celery, chopped fresh dill & chives.

Step 12.

Slice the scallops into bite-sized pieces and gently fold them into the sauce mixture.

Step 13.

Use traditional top-cut lobster rolls for an authentic feel. Place them on the soapstone and lightly toast until golden brown.

Step 14.

Spoon the scallop salad generously into the roll, slightly overflowing for that signature “Mohawk” look.

Step 15.

For an extra layer of texture, top with crushed potato chips—a fun, approachable contrast to the delicate scallops.