Combine all relish ingredients in a bowl and stir to combine.

Remove the muscle from the side of the scallop and pat scallops dry using a kitchen towel or paper towels; season with salt. Mix all spices on a plate and coat the top and bottom of the scallops with spices by gently pressing them onto the plate.

Heat oil in a 12?inch nonstick skillet over medium heat until hot. Cook the scallops, without crowding the skillet for two minutes or until golden brown, then flip the scallops and cook an additional 1 to 2 minutes.

Top the scallops with grape relish.