Preheat grill. Clean grates very well and oil with a high smoke point oil like canola using a paper towel and tongs.
Rinse and pat the scallops dry. Thread two skewers through 2-3 scallops so they lay flat side down.
Season the scallops with salt and pepper just before placing them on the grill.
Grill for 3-4 minutes, until nice deep char marks appear. Grill on the other side for an additional 2-3 minutes. Remove from grill and place on a plate.
Whisk together the coconut oil, lime juice and agave and brush the grilled scallops with the mixture before serving.
For the salsa
Place all the ingredients in a small bowl and toss until well combined.