Preheat your grill to medium-high. Toss the scallops with 2 Tbsp. of the oil, salt and pepper. Grill 1 minute per side, and then cool to room temperature. While this occurs, cook the pasta as per package directions, then cool in cold water and drain well. Place in a bowl and toss in the scallops and all remaining ingredients, including more salt and pepper to taste. Place in the fridge and let flavours meld 30 minutes. Gently toss again and adjust seasoning. Mound on dinner plates and serve.