1 tablespoon plus 1 teaspoon extra virgin olive oil
Rinse the scallops and pat dry with paper towels. Place in a large bowl along with the peppers and onions. Add the fines herbes or Italian seasoning, lemon pepper, garlic powder, salt, and olive oil and toss to mix.
Thread a quarter of the scallops and vegetables onto four 14-inch skewers. (Leave a little space between the ingredients to ensure even cooking.)
Coat a grill rack with olive oil and grill covered over medium coals for several minutes on each side, until nicely browned and the shrimp or scallops are cooked through. Alternatively, cook for several minutes on each side under a preheated broiler. Serve hot.