In a small bowl, whisk together 2 tablespoons extra-virgin oil from Spain, the lemon juice, lemon zest, oregano, and 1/8 teaspoons each of the salt and pepper. Stir in the parsley.
Trim the roots and greens off of the scallions leaving about an inch of the white and light green part. (Save the greens for another use, such as in a salad.) Cut a few slices lengthwise into the light green end of each scallion piece so it fans out a bit.
Thread the scallops and scallions onto 4 skewers, alternating them on each skewer. (If wooden, pre-soak the skewers in water for 15 minutes.) Brush the skewered scallops and scallions on both sides with the regular olive oil from Spain, and season with the remaining 1/8 teaspoon each salt and pepper.
Preheat a grill or grill pan over a medium-high heat. Cook the scallops until grill marks have formed and they are no longer translucent, turning once, 5-6 minutes total.
Presentation of the dish:
Serve drizzled with the lemon-herb mixture.
Serving size: 1 skewer and about 1 ½ tablespoons sauce