Light your Big Green Egg to 450° and place a cast iron pan inside. Get the pan screaming hot, and use an oil with a high smoke point (like grape-seed oil). Place scallops in the pan and cook 3 minutes, then flip over and cook another 2 minutes. Remove the scallops from the pan and set aside.

In the pan still on the heat, add the butter. When the butter is melted, add the garlic and stir. After it gets fragrant, add the white wine to deglaze the pan, scraping up the bits on the bottom (for flavor).

Add the cream and salt, then stir. Remove from heat and stir in the lemon juice.

Glaze the scallops with the sauce, and garnish with parsley.

Enjoy with your favorite side dish and a nice glass of white wine!