Prepare the Scallops:
* If your scallops have the small side-muscle attached, gently peel it off and discard it.
* Rinse the scallops under cold running water.
* Crucially Important: Pat the scallops thoroughly dry with paper towels. Excess moisture will prevent them from searing properly and can cause them to steam instead of grill. You want them as dry as possible on the surface.

2. Marinate the Scallops (Briefly):
* In a medium bowl, combine the olive oil, minced garlic, fresh lemon juice, chopped parsley, salt, pepper, and red pepper flakes (if using).
* Add the dry scallops to the bowl and gently toss to coat them evenly with the marinade.
* Let the scallops marinate at room temperature for 15-20 minutes. Do not marinate for too long (especially with acidic ingredients like lemon juice), as the acid can start to “cook” the scallops (like ceviche) and make their texture tough. If you need to prep further ahead, marinate in the refrigerator for up to 30 minutes, then bring to room temperature for 10-15 minutes before grilling.

3. Prepare the Grill:
* Preheat your grill (gas or charcoal) to medium-high heat (around 400-450°F or 200-230°C). You want it hot enough to get a good sear quickly.
* Once hot, clean the grill grates thoroughly with a grill brush. This prevents sticking and ensures clean grill marks.
* Lightly oil the grill grates. You can do this by soaking a folded paper towel in a high smoke point oil (like canola, grapeseed, or avocado oil), holding it with long tongs, and quickly wiping it over the grates.

4. Skewer the Scallops (Optional but Recommended):
* If using skewers, thread 3-4 scallops onto each skewer. This makes them easier to handle on the grill and prevents smaller ones from falling through the grates. If your scallops are very large (U-8 or bigger), you might grill them individually, but skewers make flipping much simpler.
* If using two skewers per kabob (parallel to each other), it can prevent the scallops from spinning when you try to flip them.

5. Grill the Scallops:
* Place the skewered (or individual) scallops directly on the hot, oiled grill grates.
* Grill for approximately 2-3 minutes per side. Resist the urge to move them around during this time; this allows them to develop a nice sear and good grill marks.
* The scallops are done when they are opaque throughout and have a beautiful golden-brown sear on both sides. The internal temperature should reach 130°F (54°C) for a perfectly cooked, tender scallop. Be very careful not to overcook them, as they will become rubbery and tough very quickly.
* Visual Cues for Doneness: They should feel firm to the touch (but still with a slight spring), and the flesh will have turned from translucent to milky white/opaque.

6. Rest and Serve:
* Once cooked, immediately remove the scallops from the grill and transfer them to a clean plate.
* Let them rest for a minute or two.
* Garnish with a sprinkle of extra fresh parsley and serve immediately with fresh lemon wedges on the side for squeezing over.