Korean Grilled Scallops (Butter Garlic Shell-On Scallop Grill)

Scrub 10 shell-on scallops under running water, working the brush into the grooves and hinge areas.

Rinse several times, because trapped sand will loosen into the shell juices and create a gritty bite.

Heat a grill or heavy pan over medium-high heat, then set the scallops shell-side down.

Do not move them for 3-4 minutes, and wait until the shells open and liquid gathers inside.

When the scallops open, carefully remove only the top shells.

Keep the juices around the adductor muscle in the bottom shells, and do not force open any scallop that stays tightly closed.

Place about 2 g butter and about 0.1 tablespoon minced garlic on each adductor muscle.

Continue cooking over medium heat for 1-2 minutes, until the butter sizzles and spreads through the shell juices.

Divide 60 g mozzarella over the scallops, covering only about half of each adductor surface.

Grill 2-3 more minutes until melted, then lower the heat if the shell juices reduce too quickly.

Sprinkle the scallops lightly with 0.3 teaspoon salt and 0.2 teaspoon black pepper.

Serve as soon as the butter bubbles and the flesh feels plump, adding lemon juice just before eating if using it.