Ingredients:

  • 1 lb sea scallops
  • 1 tbsp neutral oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat each scallop thoroughly with paper towels, pressing down firmly to remove all surface moisture.
  2. In a bowl, toss scallops with neutral oil, salt, and pepper until lightly coated.
  3. In a small bowl, whisk together the melted butter, minced garlic, and lemon juice; set aside.
  4. Preheat grill to high heat (approx. 450°F / 230°C), ensuring grates are clean and lightly oiled.
  5. Place scallops in a grill basket or on skewers and grill for 2–3 minutes without moving them.
  6. Flip the scallops once they release easily from the grate and show a deep mahogany crust.
  7. Grill for another 2 minutes until the sides look opaque but the center remains slightly soft.
  8. During the final 60 seconds of cooking, brush the garlic butter glaze generously over the tops of the scallops.
  9. Remove from heat immediately and garnish with fresh chopped parsley and an extra squeeze of lemon.