In a medium bowl, toss the scallops with the citrus juices, grapeseed and almond oils and chile and season lightly with salt and pepper. Cover and refrigerate until the scallops are opaque, 45 minutes to 1 hour.
Meanwhile, roast the bell pepper directly over a gas flame or under the broiler, turning, until charred all over. Transfer the pepper to a bowl, cover and let steam for 10 minutes. Peel the pepper and cut it into 1/2-inch dice.
Add the roasted pepper to the scallops, season with salt and pepper and stir. Serve the scallops in large spoons, small bowls or scallop shells set on a bed of ice.
Only a zingy, high-acid white, such as a New Zealand Sauvignon Blanc from the Marlborough region, can stand up to the citrus and peppers in this sevichelike dish.