Combine the lemon juice, orange juice, honey, garlic and olive oil into a bowl and stir.
Pour the marinade into a Ziploc bag and add the scallops.
Make sure the scallops are fully coated and let it marinate in the refrigerator for about one hour.
Heat the grill to 375 degrees and use direct heat. Because this dish will grill so quickly, make sure the grill is fully up to temperature before adding any of the skewers.
Remove the scallops from the marinade and add four to five scallops on a flat metal skewer, leaving a little space in between to make sure there is air flow. Sprinkle a little salt and pepper.
Brush the grill with a little olive oil so the scallops don't burn and will release easily.
Lay the skewered scallops on the grill and cook each side for about 2-3 minutes. Don't overcook the scallops. You won't need more than a total of six to seven minutes. Look for the meat to turn an opaque white.
Remove and serve!
If you are using wood skewers instead of the metal ones, make sure you soak them or they may catch fire on the grill. This takes about an hour, so start that process when you begin marinating the scallops. We use the metal FLAT skewers so the food doesn't keep spinning on us. The food does stay pretty good when you use these.