Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper. Spread a layer of coarse sea salt evenly on the lined baking sheet. The salt will serve as a bed for the scallops and help to cook them evenly.
Rinse the scallops under cold water and pat them dry with paper towels. Place the scallops on top of the salt bed, ensuring they are spaced apart and not touching each other.
Season the scallops with freshly ground black pepper. Avoid adding salt, as the salt bed will provide enough seasoning. Place the baking sheet with the scallops in the preheated oven and bake for about 10-12 minutes, or until the scallops are cooked through and opaque.
Remove the scallops from the oven and let them cool for a few minutes. Carefully remove the scallops from the salt bed, using a spatula or tongs. Brush off any excess salt.
Serve the scallops on a platter or individual plates, garnishing with lemon wedges for squeezing over the scallops, if desired.
Enjoy the succulent scallops as a delightful appetizer or main course.