Place your scallops on a plate and pat them dry with paper towels. Lightly add some lemon juice, then season thoroughly with seafood seasoning. Place the scallops in the fridge for 10 minutes, uncovered, to dry out the outside in order to make them crispy. When ready to cook, pull out scallops to come to room temperature 5 minutes before cooking.

In a bowl, add your melted butter and all the other ingredients for the Horseradish Herb Butter. Mix together then set aside until ready to use.

Preheat a high heat fire (around 400F) for direct grilling. Add your scallop shells to the grill 1 minute before cooking with a little dab of oil in each shell.

Add your scallops to the shell to cook for 1-1.5 minutes per side. Once you have flipped them over, add a spoonful of butter sauce over the top of each scallop. Let simmer in the butter until done. Once done, pull off and let cook for a couple minutes.

Add a little more butter to each scallop, serve with charred lemon and enjoy!