Combine the olive oil, lemon juice, salt, pepper, garlic powder, paprika, and cayenne pepper in a medium bowl.
Add the scallops and toss to coat. I use my hands.
Preheat a gas grill, an electric grill, or a stovetop grill pan to medium-high. Oil the grill.
Thread the scallops onto the skewers. Thread three scallops onto 2 skewers to make them easy to turn.
Grill until opaque, about 3 minutes per side. Serve immediately.
Video
Notes
This recipe calls for large sea scallops. You shouldn't use small bay scallops in this recipe. They're tiny and are more suitable for stir-frying, ceviches, or salads.
Scallops are done when they are golden brown, firm to the touch, and opaque. If using an instant-read thermometer, the USDA recommends an internal temperature of 145°F; America's Test Kitchen says 115°F is ideal since the temperature will continue to climb and reach 130°F.