Wash and dry the scapes. Cut off the woody ends of each stalk, similarly to how you might snap off the ends of an asparagus stalk
Place them on a large piece of foil. Drizzle with olive oil, and then toss with salt & pepper.
Heat grill to medium high heat. Place foil with scapes directly onto grill grates. Grill for approximately 10 minutes, or until the scapes are slightly wilted but still have a little snap to each stalk.
Sprinkle with flavored salt. Serve immediately as a side, or chop and toss with your favorite pasta or salad dish.