Scallop Roll Recipe

Prep scallops and lobster

Pat bay scallops dry with paper towels. If scallops are large, cut into bite-size pieces. Chop lobster meat into roughly 1/2-inch pieces. Keep both chilled until ready to cook.

Sauté aromatics

In a large skillet over medium heat, melt 1 tablespoon unsalted butter. Add the finely diced celery and minced shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant — do not brown.

Cook scallops

Increase heat to medium-high, push aromatics to the side, add the remaining 1 tablespoon butter and let it foam. Add the scallops in a single layer and cook without moving about 1–1.5 minutes until the underside is lightly browned. Flip and cook another 1 minute until just cooked through. Remove scallops to a bowl and let cool slightly.

Combine filling

To the bowl with warm scallops add the chopped lobster meat, mayonnaise (1/2 cup), lemon juice (1 tablespoon), 1/2 teaspoon Old Bay, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1 tablespoon chives, 1 tablespoon parsley and 1/2 teaspoon Dijon mustard. Fold gently to combine so you keep chunks intact. Taste and adjust seasoning with more lemon or salt if needed. Let the mixture rest 10 minutes so flavors meld; if warm, cool briefly in the refrigerator (10–15 minutes) — the filling should be warm or room temperature, not piping hot.

Meanwhile, make the tartar sauce by combining 1/2 cup mayonnaise, 1 tablespoon finely minced dill pickle, 1 teaspoon minced capers (optional), 1 teaspoon lemon juice, 1/4 teaspoon Dijon mustard, 1 teaspoon minced fresh dill or parsley, 1/8 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Stir until smooth and taste-adjust. Refrigerate until ready to use.

Toast rolls

Heat a large skillet or griddle over medium heat. Spread about 1/2 tablespoon softened butter on the cut sides of each roll (reserve remaining butter). Place cut-side down in the skillet and toast 1–2 minutes until golden brown and slightly crisp. Remove from heat.

Assemble scallop roll

Spread about 1 tablespoon tartar sauce on the bottom half of each toasted roll. Divide the scallop-lobster filling evenly among the 4 rolls (about 4.5 ounces filling per roll). Mound the filling so you have visible chunks of lobster and scallop. Spoon a little extra tartar on top if desired and sprinkle a pinch of chopped chives or parsley for color.

Serve

Serve immediately with lemon wedges on the side for squeezing. Recommend serving with a side of fries or a simple salad.