Directions

1. Preheat grill to high (400°F to 450°F). In a small bowl combine oil, lime juice, capers, tomatoes, garlic, cayenne, 2 tablespoons of the cilantro, and salt and pepper to taste. Set aside.
2. Bring 6 quarts salted water to boiling. Add pasta; cook al dente according to package directions; drain. Add to tomato mixture; stir. Set aside.
3. Meanwhile, season scallops with salt and pepper to taste. Place in a grilling foil packet; seal. Place packet on grill. Grill 3 to 5 minutes or until scallops are opaque (do not overcook). Add to pasta mixture; toss. Top with remaining chopped cilantro, and serve.