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Whisk ⅓ cup fresh lemon juice, 1 Tbsp. soy sauce, 2 tsp. honey, 2 tsp. mild chile flakes, ½ tsp. crushed red pepper flakes, ¼ cup extra-virgin olive oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a small bowl. Add 12 dry large sea scallops, side muscle removed, patted dry, and turn to coat. Cover and chill 15 minutes (don’t be tempted to marinate scallops longer).
Meanwhile, prepare a grill for medium-high heat; clean and oil grate. Place 1 lb. Chinese long beans or green beans, trimmed, on a rimmed baking sheet, drizzle with oil, and turn to coat. Season with kosher salt.
Remove scallops from marinade, letting excess drip back into bowl, and thread onto skewers. Place scallops on grate (if possible, arrange skewers with handles hanging off edge of grill to make turning easier). Grill scallops until just cooked through and deep brown marks appear, about 3 minutes per side. Transfer to a large plate.
Arrange long beans on grate and grill, turning often with tongs, until blistered and charred in spots, about 4 minutes.
Transfer long beans to a platter and arrange skewers on top. Drizzle with oil and squeeze juice from some lemon wedges over. Sprinkle with flaky sea salt. Serve with more lemon wedges.