While the grill is heating up, place the garlic, butter, parsley and breadcrumbs in a mini-chopper, with some salt, and whiz to a paste. Then arrange the frozen scallops in 2 heatproof, gratin dishes, preferably about 10cm in diameter, brush the oil over them and season them.
Then place the dishes about 10cm from the heat. After 4 minutes, dot the butter mixture in small pieces all over the scallops and continue cooking for about 3 minutes. At that point, stir the scallops round in the melted butter and cook for another 3-4 minutes or till the scallops are opaque in the centre (cut one open to check), the breadcrumbs are golden-brown and the butter sizzling. Sprinkle with the extra dessertspoon of parsley and serve with lemon wedges – needless to say, sizzling butter mingled with scallop juices needs masses of crusty bread (which is almost the best bit).
Pre-heat the grill for at least 10 minutes to its highest setting.