Prepare the barbecue for direct cooking over high heat (230°C to 290°C) with a Weber Griddle Pan or Weber Ware Frying Pan.
Once the barbecue has preheated, add the peanut oil to the pan and place the lemon halves on the cooking grill over direct high heat. Add the scallops to the pan and sear over direct high heat, with the lid closed, for 1½ minutes. Using a spatula, flip the scallops over and continue to cook for a further minute. Place the scallops onto a plate and set aside until required, leaving the pan on the barbecue.
Once the barbecue has preheated, add the peanut oil to the pan and place the lemon halves on the cooking grill over high heat. Add the scallops to the pan and sear over high heat, with the lid closed, for 1½ minutes. Using a spatula, flip the scallops over and continue to cook for a further minute. Place the scallops onto a plate and set aside until required, leaving the pan on the barbecue.
Add the ginger, spring onion batons, snow peas, garlic, Shaoxing wine, and 1 tablespoon of the XO sauce to the pan. Saute over direct high heat for 3 to 5 minutes, keeping the barbecue lid closed as much as possible, until the spring onion and snow peas have cooked to your liking. Remove the lemon halves from the barbecue once caramelised.
Add the ginger, spring onion batons, snow peas, garlic, Shaoxing wine, and 1 tablespoon of the XO sauce to the pan. Saute over high heat for 3 to 5 minutes, keeping the barbecue lid closed as much as possible, until the spring onion and snow peas have cooked to your liking. Remove the lemon halves from the barbecue once caramelised.
Add the scallops back to the pan and spoon a small amount of the remaining 1 tablespoon of XO sauce on top of each scallop.
Remove the pan from the barbecue and place on a heatproof surface. Finish with a drizzle of caramelised lemon juice and serve immediately.
