Combine marinade ingredients, set some off to the side for later use, and place scallops in the bowl of marinade. Let sit covered in the fridge for no more than 30 minutes. Anything more than 30 minutes and the acids will actually start cooking the scallops and you would end up with something more like Ceviche than anything.
While scallops are marinating, seed and core the bell peppers.
Brush peppers with citrus olive oil and place bell down on a cookie sheet for 10 minutes or until pepper begins to brown at the bottom and is soft and mailable. While peppers are baking, combine all dry ingredients. Remove peppers from oven and slice to 1 inch wide strips
Sprinkle dry ingredients onto the scallops and push in with fingers to make sure it stays in place Take the strips of pepper and wrap around the scallop securing with the skewer. Sprinkle with dry rub before placing on the hot grill. Turn after 3 minutes and cook the reverse side for 3 minutes. Cooked Scallops should be completely white.