Remove any dark portions of scallops, but leave coral intact.
Rinse quickly in cold water and drain on paper towel.
Cover with marinade and leave at least 1 hour
Drain, reserving marinade.
Thread seafood alternately on skewers, leaving a space between each.
Put under preheated grill, brushing frequently with marinade until lightly browned and cooked.
Garnish with olives serve with lemon wedges