Ensure the scallops are dry. Pat them gently with paper towels to remove excess moisture. This will help achieve a good sear.

Preheat your Blackstone griddle over medium-high heat. You want it to be nice and hot for a good sear.

Drizzle the scallops with olive oil and season both sides with salt and pepper.

Add a little oil to the hot griddle to prevent sticking. Place the scallops on the griddle, making sure there's enough space between each scallop for proper searing. Don't overcrowd the surface.

Let the scallops cook without moving them for about 2-3 minutes. This will allow a nice crust to form.

Using tongs, gently flip the scallops and cook for an additional 2-3 minutes on the other side. The scallops should have a golden-brown sear on both sides and be opaque in the center.

In a small saucepan or on a corner of the griddle, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant but not browned.

Remove the saucepan from heat and stir in the lemon zest, lemon juice, and chopped fresh herbs.

Plate the seared scallops and drizzle them with the lemon herb butter. You can also spoon the butter over the scallops while they're still on the griddle for an extra burst of flavor.

Garnish the scallops with additional chopped herbs and perhaps a few lemon wedges for an extra pop of freshness. Serve them hot and enjoy!