As usual, "dry" (non-phosphated), extremely fresh sea scallops are mandatory for this sort of preparation.

Finely grind 50:50 mixture of black peppercorns and fennel seeds.
About 1/2 TB total is enough. Mix with 2 TB olive oil.

Pat scallops dry, coat thoroughly with oil/spice mixture.
Sear on very hot grill, just long enough to make grill marks, turning once.
They will be steaming hot on the outside, cool to lukewarm and juicy on the inside.
Serve immediately. I like to munch on them in the kitchen.
Sometimes chase with a shot of neat vodka.
Only the last few of these babies will make it to the dinner table.
Very, very tasty. What a treat. The "Chicken McNuggets" of the sea.
_