Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook.
Grill for about 2 to 3 minutes on each side. Serve immediately.
Per Serving (based on 5-serving yield): Calories: 360; Total Fat: 15.5 grams; Saturated Fat: 2 grams; Protein: 46 grams; Total carbohydrates: 7 grams; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 90 milligrams; Sodium: 1,192 milligrams