Heat up BBQ.  I typically cook on med-high heat.

Take scallops from the freezer and place them on the grill.  If you want to minimize the amount of salt water on your grill, you can rinse off the salt water glaze before putting them on the grill.  Just run the scallops under cold water until you can no longer feel the icy coating.

Turn occasionally.

Once scallops begin to pop open, carefully remove the top shell.  

Let the scallops simmer for a few more minutes until the adductor (center white meat) is no longer translucent.  Timing depends on your BBQ and heat.  Do do not overcook as they will become rubbery.

Optional - add butter and seasonings such as fresh chopped garlic and chilli powder or garlic butter tajin while simmering the scallops, OR leave them plain and top with a mignonette (recipe below)

Serve and Eat While Still Deliciously Hot

Tips :
Some scallops can be stubborn and may not open on their own. To address this, use a fine tool, such as a knife tip or fork prong, to gently pry them open. Since our scallops are guaranteed to be live when caught, you can safely consume any scallop that doesn’t open.