Whisk soy sauce and oil together in a non-reactive bowl. Add ginger. Toss scallops into marinade and let rest at room temperature for 15–20 minutes. Trim wooden skewers to six inches in length. Soak in water for a few minutes and rub with olive oil to prevent scallops from sticking. Thread 2-3 scallops on each skewer.
Stir honey and lime juice together. Grill skewers over a medium-high heat, approximately 2 minutes per side. Glaze with honey-lime mixture while grilling.