Place the sea scallops in a plastic container and rub with olive oil, lemon juice, dill and salt & pepper. Cover and hold in refrigerator until you are ready to grill.
Clean and dry the portabella mushrooms and remove the stems. Rub lightly with olive oil. Hold until you are ready to grill.
In a container, combine the Mascarpone Cheese Filling ingredients. Cover the container and hold in the refrigerator until you are ready to grill.
Preheat your Coleman Road Trip GRILL to medium. Place the mushrooms and scallops on the hot grill and cook for 4 minutes on each side.
Turn the mushrooms on the grill so the open side is up. Distribute the Mascarpone Cheese Filling into each mushroom cap and place a grilled scallop on top of the filling in each mushroom. Continue to cook for an additional 3 minutes or until you see the Mascarpone Cheese Filling begin to boil.
Remove from the grill and top each mushroom with a Georgia Pecan & dill sprig. Enjoy.