In a medium sauce pan, bring to a simmer a half an inch of water with 1/4 tsp salt and a tsp of lemon juice.
Add in the scallops and simmer for 1 minute; and remove from the heat and keep covered for 3 minutes.
Remove scallops from the water and let cool.
Cut into 1/4- to 1/2-inch pieces.
Mix the blue cheese, cream cheese and black pepper with the back of a spoon until spreadable.
Gently mix in the grapes and the pecans.