Heat a large pot of salted water to boiling. Add the pasta and cook until al dente.
Meanwhile, heat the olive oil in a large sauté pan or skillet over high heat. Add the scallops and sear about a minute on each side. Add the roasted peppers with some of the oil they marinated in and the lemon juice. Warm through quickly and season to taste with salt and pepper.
Drain the pasta and transfer to a pasta bowl. Add the scallop mixture and pine nuts; quickly toss to combine. Sprinkle with the chives. Serve hot.