Soak 12 small bamboo skewers in cold water for 30 minutes.
Wrap each scallop with a sage leaf and thread on to the soaked bamboo skewers with a slice of the chorizo. Mix the oil, lemon juice, garlic and salt and pepper together and drizzle over the skewers. Marinate for 1 hour.
Cook the skewers on a hot barbecue for 2—3 minutes on each side until the scallops are cooked though. Serve at once.