Perfectly seared scallops cooked on a salt block on the grill and topped with a garlic compound butter.
Pat the scallops dry with a paper towel.
Rub about half the olive oil on the scallops coating them thoroughly.
Sprinkle pepper on each scallop.
Preheat the grill with the salt block on it slowly. Heating the salt block to quickly can result in cracks. Start on low for 10 minutes then bring the temperature up to high within about 20 or 30 minutes.
Add the remaining olive oil to the salt block once it has reached about 500º F.
Sear each scallop for about 1 1/2 to 2 minutes on each side or until done (depends on thickness). Do not overcook the scallops or they become very rubbery.
Remove from the grill, add the compound butter, and let rest 1 or 2 minutes. Serve immediately with garlic bread for a delicious appetizer.