Rinse scallops in cold water; pat dry with paper toweling. Halve any large scallops.
In a bowl, combine dry white wine, lemon juice, butter, garlic, salt and pepper. Add scallops. Cover and marinate at room temperature for 1 hour. Drain; reserve marinade.
On 8 skewers thread scallops, allowing some space between each scallop. Sprinkle lightly with paprika. Grill over medium coals for 8 to 10 minutes or till scallops are tneder. Turn often and brush with reserved marinade. (Or broil 4 inches from the heat about 10 minutes, turning once -- but grilling outside over coals is best!). Serve with kiwi fruit, if desired.