3 tablespoons chopped chives (plus extra for garnish)
2 tablespoons chopped dill
1 teaspoon red pepper flakes
1 teaspoon lemon zest (plus extra for garnish)
1 tablespoon lemon juice
1 tablespoon unsalted butter
4 top-cut hot dog buns
4 large lettuce leaves (Butter Lettuce or Romaine)
Directions
Season the scallops on all sides with Blackstone SPG Seasoning.
Heat the griddle to high and drizzle with olive oil. Sear the scallops for 60-90 seconds per side until golden and cooked through.
In a mixing bowl, combine the mayonnaise, celery, chives, dill, red pepper flakes, lemon zest, lemon juice, and a few shakes of Blackstone SPG Seasoning. Mix until smooth.
Add the butter to the griddle and toast the hot dog buns on both sides until golden.Remove the scallops from the griddle and cut them into small pieces. Add the scallops to the mayo mixture and gently toss to coat.
To assemble, place a lettuce leaf in each toasted bun. Fill the lettuce with the scallop mixture.
