From Salt + Silver: Travel, Surf, Cook by Johannes Riffelmacher and Thomas Kosikowski
1 clove garlic, minced
1 bunch cilantro, minced
5 ounces dry white wine
2 tablespoons worcestershire sauce
juice of 1 lime
8 medium scallops in the shells
1 cup grated parmesan
sea salt and freshly ground black pepper
Fire up the grill to medium-high.
In a small bowl, combine the garlic, cilantro, white wine, worcestershire sauce, and lime juice to make the sauce.
Lay the scallops in their shells side by side on the grill. Pour 1 to 2 tablespoons of the sauce onto each scallop and grill them for 2 1/2 to 3 1/2 minutes per side.
Remove the scallops from the grill, keeping them in their shells, and sprinkle the cheese over the top. Season them with salt and pepper to taste, let them cool briefly, and serve.