Preparation

• Bring the orange juice, ginger, shallot, and garlic to a boil in a 1-quart saucepan over medium-high heat. Turn the heat down and simmer until thick and syrupy, about 8 minutes. Remove from the heat and gently stir in the grapes, mint, and 1/2 tsp. salt; set aside.
• Pat the scallops dry and season with salt and pepper.
• Heat 1/2 Tbs. of the oil and 1/2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat until the foam subsides. Add half of the scallops and cook, flipping once, until browned on both sides but still translucent in the center, 4 to 5 minutes total. Transfer the scallops to a plate and tent with foil. Wipe out the skillet and repeat with the remaining oil, butter, and scallops.
• Serve the scallops with the relish.