Prepare Ginger-Lime sauce and keep warm. Also soak about 8 bamboo skewers in hot water to cover for 30 minutes.
Rinse scallops to remove any bits of shell or sand; pat dry with paper towels.
Thread scallops on bamboo skewers, piercing them horizontally (thru their diameter) so they lie flat. Brush generously with butter. Place scallops on a well greased grill 4 to 6 inches above a solid bed of coals. Cook turning once, until scallops are opaque though out; cut to test.( 5 to 7 mins.) Pour prepared Ginger-Lime Sauce onto a warm platter. Lay scallops in sauce.
