Preheat the Griddle on the STŌK Grill to high heat, 400°F.
If using the STOK Tower, click here for heating tips. Combine eggs and milk in a small bowl.
In a separate bowl, combine zests from the lemon and lime with the chopped pecans.
In yet another bowl, combine the lemon and lime juices.
Once Griddle is hot, turn the heat down to medium, between 300°F-350°F.
Dip the scallops individually into the milk bath then into the pecan mixture. Coat each scallop on all sides. Carefully place each scallop onto the hot Griddle and cook 4-5 minutes per side.
After turning the scallops, baste the cooked side with the lemon-lime juice. Before removing, flip scallops and baste the now-cooked underside with remaining juices.
Remove and season with salt and freshly ground black pepper before serving.
