Sea salt flakes and freshly ground black pepper, to season
Heat BBQ to medium-high. Put butter, lemon juice, garlic and parsley in a small bowl, season and stir until well combined.
Combine capers, eschalots and extra parsley in a small bowl and set aside. Put scallops back in their shells, and top with butter mixture. Put onto the barbecue or and cook for 5-10 minutes or until flesh of the scallop is just set, and butter has caramelised.