Woodfire Smoked Scallops

Smoke: Set the Ninja Woodfire to Smoker/CLD/1 Hour. Dry the scallops and then season them with salt, pepper and Dad Dust. Place the scallops in the fryer basket and put it in the Ninja. Smoke for 1 Hour.
Make the Sauce: Add 1 stick of butter, 4 fresh whole basil leaves and 6 cloves of minced garlic to a cold saucepan. Turn the heat on to medium heat and cook for 3-5 minutes until the butter begins to brown and stops foaming. Add 3 tablespoon of fresh lemon juice and whisk.
Sear: After the 1 hour cold smoke is done (the scallops will be around (93F/33C) remove the scallops and set the woodfiire to Grill/HI. No need to use the woodfire setting as we already have enough smoke in the scallops. At this time cook your try color pasta according to the package directions for Aldente. It should be about 10 minutes. Let the ninja preheat for at least 10 minutes. Put a little bit of avocado oil on the flat top and then sear the scallops for 1-2 minutes per side until they are golden brown and read 115F/46C to 120F/49C) on an instant read thermometer. The will continue to cook as they rest and reach a final temp of around 125F/52C.
Plate & Serve: Place the pasta on a dish. Pour some of the brown butter sauce over it. Place your scallops on top of the pasta and pour the rest of the brown butter sauce over it. Sprinkle some Pecorino Romano cheese on top and serve with a wedge of lemon.