Place olive oil, garlic, ginger and cayenne in bowl. Add the scallops and turn to coat. Refrigerate while you make the chutney.
To make the chutney:
Set an oven rack at the upper-middle position and neat the broiler to High. P
lace the peppers, onion and ginger on an aluminum-foil-lined baking sheet and broil for 15 minutes, turning often, until all sides of the vegetables and ginger are charred (you may need to remove the ginger before the peppers and onion).
Place them in a large bowl and cover for 30 minutes.
Peel the charred skin from the pepper and onion and trim the blackened skin from the ginger.
Place peppers, onion and ginger, along with cream lime juice, salt, cumin, pepper, garam masala and cayenne in food processor and pulse until smooth.
To cook scallops:
Warm a large skillet over medium-high hear for 2 minutes.
Add the butter or coconut oil and heat for 1 minute.
Add enough scallops to fill the skillet and cook until they’re browned, about 2 minutes (without moving).
Flip the scallops over and brown other side.
Place scallops on serving platter and cover to keep warm and cook remaining scallops. When all of the scallops are cooked, discard all but 2 T. of fat from the skillet and add the chutney.
Bring to a boil, reduce the heat to medium-low and simmer for 2 minutes.