Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side.
Thread scallops, orange wedges, Kirby cucumber, and thin slices of fresh ginger onto skewers and baste with honey and orange juice. These colorful seafood kebabs can be cooked on the grill or under the broiler.