Combine first 5 ingredients in a large shallow dish; cover and marinate in refrigerator 20 minutes.
Cook pine nuts in a large skillet over medium-high heat 1 minute or until lightly browned, stirring frequently. Remove pine nuts from pan. Add sherry and raisins to pan. Bring to a boil; cook 8 minutes or until the raisins are plump and sherry is slightly syrupy. Remove from heat; stir in pine nuts.
Remove scallops from dish, and discard marinade. Thread the scallops onto 6 (12-inch) skewers. Place the skewers on a grill rack coated with cooking spray. Grill 2 minutes on each side or until done. Serve with the raisin compote.