Grilled Scallops With Fennel

Ingredients

• 24 sea scallops (about 1 1/4 pounds), tough muscles removed and at room temperature
• 2 1/2 tablespoons olive oil plus more for the grill
• coarse salt and freshly ground pepper
• 1 bulb fennel, core and trimmed, reserve the fronds for the pasta
• 1/4-cup shallots, minced
• 1-teaspoon coarse salt, plus more for pasta water and seasoning
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 cup loosely packed mixed fresh herbs, such as italian parsley, tarragon, thyme, sage, very finely chopped
• 1/4-cup snipped fresh fennel fronds feathery leaves only, very finely chopped
• freshly ground pepper
• 1-pound fusilli or other pasta
• lemon wedges
• 2 tablespoons roughly chopped almonds