Coat grill with nonstick spray and preheat to medium-high (I'm guessing about 350ºF on a Foreman grill).
In a large mixing bowl, whisk together the first ten ingredients (from yogurt to fresh ground pepper). Add scallops and toss to coat. Set aside to marinate for 15 minutes.
In a small skillet, heat olive oil over medium heat. Add shallots and fresh ginger. Saute for about 3 minutes, taking care not to brown it.
In a food processor, pulse the tomatoes, vinegar, honey and lemon zest. While processor is running, drizzle in the warm shallot-ginger mixture. Once blended, transfer this to a mixing bowl and stir in parsley. Season with salt to taste. Set aside (at room temperature) until serving time.
Remove scallops from marinade and discard remaining marinade. Place scallops on grill and sear for 2-3 minutes, then turn them over and grill for 3-5 minutes more (until cooked through. don't overcook or you will have little rubber scallops).
Spoon approximately half a cup of vinaigrette onto each serving plate, and top with three scallops per plate.