Ingredients
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Main
Fire up your Kamado Joe and get ready for a next-level lunch! This simple, fresh scallop roll is a must-try, featuring buttery scallops and vibrant flavors cooked over live fire. Perfectly seared on the Kamado Joe Half-Moon Soapstone, this one’s all about bold flavor and irresistible texture.
Instructions
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01
Stabilize your Kamado Joe grill at 450°F for high-heat cooking.
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02
Place the Kamado Joe Half-Moon Soapstone inside and allow it to absorb heat with the dome closed.
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03
Use U-10 dry-packed scallops for optimal texture and flavor.
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04
Sprinkle with Lane’s Kunami seasoning, which includes citrus, ginger, togarashi, and seaweed for a bold umami punch.
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05
Drizzle a small amount of oil directly onto the soapstone, not on the scallops.
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06
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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07
Once the soapstone is at the right temperature, place all scallops onto the surface.
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08
Let them sear undisturbed until a golden crust forms (about 1-2 minutes).
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09
Season the exposed side while the first side sears.
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10
Gently flip each scallop to a new hot spot on the soapstone to maximize caramelization.
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11
Sear for another minute until fully cooked but still tender. Remove from the heat and let rest.
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12
In a bowl, mix together mayonnaise, lemon juice, chopped celery, chopped fresh dill & chives.
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13
Slice the scallops into bite-sized pieces and gently fold them into the sauce mixture.
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14
Use traditional top-cut lobster rolls for an authentic feel. Place them on the soapstone and lightly toast until golden brown.
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15
Spoon the scallop salad generously into the roll, slightly overflowing for that signature “Mohawk” look.
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16
For an extra layer of texture, top with crushed potato chips—a fun, approachable contrast to the delicate scallops.
