For this recipe, we used a cast iron, grill-safe pan, if you don't have a grill-safe pan, simply soak wood skewers in water for about 1 hour so you can cook the scallops on a skewer.
Prepare scallops by gently peeling off the small side muscle. Pat scallops dry with paper towels. If you're using skewers, thread scallops onto skewers.
Melt 1/2 stick of butter over medium heat for about 4 minutes, you should be able to smell a nice nutty aroma. If you have a grill-safe sauce pan you can do this over the grill as well!
Once butter is melted, remove from heat, and finely grate 1 clove of garlic into butter and add juice of 1 lemon. Season with salt if needed and set aside.
Season scallops with salt and lightly brush with 1 Tbsp vegetable oil.
Place the scallops on grill-safe cast iron pan or place the skewers directly on the grill grates. Grill uncovered and undisturbed until dark grill marks appear on the bottom, about 3 minutes. Flip and grill until the scallops are just barely cooked through, 2 to 3 minutes more.
Remove from heat, place on serving platter, drizzle with the lemon-garlic butter, serve with the lemon wedges.