Bring a lightly salted pot of water to the boil.  Add the pasta and cook according to package instructions.   While the pasta is cooking heat a non stick frying pan with a splash of oil and add the scallops.  Fry for one to two minutes until golden brown on one side and then turn and brown for a further one to two minutes on the other side.  Remove to a plate and keep warm.   Add the 4 TBS olive oil to the pan along with the chilies, garlic and lemon zest.  Gently warm through, then add the drained pasta, half of hte lemon juice and the rocket.  Season with some salt and black pepper.   Divide the pasta between two heated bowls.  Top with the scallops.  Squeeze over the remaining lemon juice and grind over some extra black pepper.