Preheat grill/BBQ. Coat scallops in olive oil, season with salt & pepper. Grill scallops on each side until cooked about two-thirds through. Remove from heat; set aside. Melt butter in frying pan and sweat shallots, garlic, ginger and chili flakes until the shallots are cooked through, but not brown. Add apples, cranberries, apricots and brown sugar. Saut� until sugar is melted and pan is sizzling. Add vinegar and shake pan to dissolve/release any particles on the bottom. Reduce heat and simmer until apples are soft and mixture resembles chunky jam. Spoon chutney on plate, arrange scallops on top.