Setup your Big Green Egg for direct cooking and preheat to 500°F
Place in a cast iron pan
Peel the v-shaped muscle (called the foot) from the scallops and pat dry
Add salt to one side
Add an oil with a high smoke point to the cast iron pan and place the scallops in salt side down
Salt the top of the scallops and cook for 90-seconds then flip
Cook the scallops another 90-seconds and remove
Add the butter to the pan and when melted the garlic
Deglaze the pan with the white wine scraping up the bits from the bottom of the pan
Add the cream and mix well
Remove the pan from the heat and add the lemon juice, mix well
Serve the sauce drizzled over the scallops