In a large mixing bowl or a resealable plastic bag, combine olive oil, lemon juice, garlic, Italian seasoning, salt, and black pepper. Stir or shake until the mixture is evenly blended.
Place the sea scallops into the bowl or bag, ensuring they are thoroughly coated with the marinade. Cover the bowl with a lid or seal the bag securely.
Refrigerate the scallops, allowing them to marinate for a minimum of 15 minutes and up to 2 hours. Avoid extending the marinating period, as the acidity of the lemon juice can begin to alter the scallops' texture.
If desired, thread the scallops onto skewers for grilling. For larger scallops, this step may be omitted, and they can be placed directly on the grill.
Preheat an outdoor grill or a grill pan on medium-high heat. Arrange the scallops, either on skewers or individually, on the heated surface.
Cook the scallops for 1 to 2 minutes on each side, turning them once, until they become opaque and firm to the touch. Avoid overcooking, as this may result in a rubbery texture.
Transfer the cooked scallops to a serving platter. Garnish with chopped parsley and serve immediately with lemon wedges on the side.
