Grilled Jumbo Scallops

1: Remove the side muscle from the scallops and pat them dry; season with salt and pepper on both sides and let them sit on paper towels at room temperature while preparing the butter; blot excess moisture out.

2: To make the horseradish butter, mix melted butter with chives, parsley, horseradish, garlic, smoky chili flakes, and black pepper.

3: Preheat grill to about 400 F; spray shells with olive oil and heat them for 1 minute; place a scallop in each shell; cook for 1-2 minutes, flip them over and spoon some of the herby horseradish butter; cook for another 1-2 minutes and take off the grill.

4: Finish with more chives, serve with grilled lemon and enjoy!