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Preheat barbecue to high. Thread metal skewers through sides of scallops, alternating with zucchini half-rounds. Season with salt and pepper.
Cover the front of the grill with foil so the ends of the skewers won't burn. Place scallops on the grill with the ends of the skewers over top of the foil. Brush with sauce and grill until cooked through and lightly charred, 2 or 3 minutes per side.
Using tongs, transfer brochettes to a platter, squeeze lime juice overtop, and sprinkle with snipped chives.
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