Drizzle 1 tablespoon of the olive oil on the scallops and season with salt & pepper.
Grill on each side for about 1 minute until you see grill marks. They don't need to be cooked through as they'll "cook" more in the ceviche mixture later.
Remove from grill and set aside.
Combine the remaining ingredients in a large bowl.
Chop the scallops and toss together in the bowl until combined.