How to Make It
Combine shallots, garlic, parsley, tarragon, oregano, salt, and olive oil in a food processor; pulse to form a paste. Place scallops in a large bowl, add half of shallot mixture (about 1/4 cup), and toss gently to combine. Cover and refrigerate at least 20 minutes or up to 8 hours. Stir lemon juice into remaining half of shallot mixture, and set aside.
Thread 3 scallops onto each of 8 (6-inch) wooden skewers. Lightly coat griddle with canola oil, and heat over high until it is smoking hot. Place skewers on griddle, and cook, undisturbed, until scallops develop a crust, about 3 minutes. Flip skewers, and turn off heat. Allow scallops to sit until just cooked through, about 2 more minutes. Drizzle reserved shallot mixture over top of scallops. Bring sizzling, sauced scallops to the table right on the griddle.