Remove the small tough side muscle from each scallop, if present. Pat every scallop thoroughly dry with paper towels so the surface can brown rather than steam.

Stir together the melted butter, minced garlic, lemon juice, chopped parsley, kosher salt, and black pepper. Reserve about one-third of the garlic-butter mixture for brushing after grilling and serving.

Preheat the grill to medium-high or high heat, approximately 400–450°F. Clean the grates and lightly coat them with the neutral oil.

Brush the scallops with a light coating of the garlic-butter mixture, keeping most of the garlic butter reserved for later so the garlic does not burn. Place the scallops directly on the grill with space between each one.

Grill for approximately 2–3 minutes per side, turning once, until the outside is browned and the centers are opaque nearly throughout. Very large scallops may need about one additional minute.

Brush the hot scallops with the reserved garlic butter and serve immediately with lemon wedges. For strict food-safety guidance, seafood should reach 145°F internally, while taking care not to cook the scallops beyond tender.