Use a paper towel to pat dry each scallop. Place them all on a baking rack sitting inside a baking sheet. Refrigerate the scallops until just before grilling.

In a food processor combine the zest, juice, olive oil, garlic, greens, herbs, salt and pepper, then puree. Set aside.

Heat grill to high heat. Cover the grill so the grates get very, very hot. Open the cover and use a steel brush to clean the grates. Cover again for 2 to 3 more minutes to bring the grates back to high heat level.

Remove the scallops from the refrigerator, slide scallops on two skewers and season with salt and pepper

Dampen a wad of paper towel with canola oil. Grab the wad with a pair of tongs, and rub the towels along the grates to oil them well.

Turn heat down to medium high. Place the skewered scallops on one side of the grill at an angle so you will get diagonal grill marks.

Cook skewers for 4 minutes, turn them, cook for 2 minutes more. Brush some of the glaze over the scallops. The scallops should be barely opaque in the middle. Cut one in half if you need to check.