1 lb. medium scallops, patted dry
Pink Himalayan Salt to taste
Freshly ground black pepper to taste
1 tbsp. extra-virgin olive oil
1 tbsp. chopped chives
1 tsp. crushed red chili flakes
Lemon wedges, for serving
Heat grill to medium-high. Season scallops with pink salt and pepper.
Grill scallops on one side for 4 minutes without disturbing. Flip and grill uncovered until the scallops are opaque throughout, about 1-2 minutes more.
Transfer to a serving platter and drizzle with olive oil, sprinkle with chives and red pepper flakes, and serve with lemon. Enjoy!