Pat scallops dry with paper towels. Season with salt and pepper. Set aside.
In a medium saute pan or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add garlic, anchovy paste, and chili paste, and stir to combine. Once fragrant, add olives and capers and cook for 5-7 minutes, or until they start to crinkle. Deglaze the pan with wine, lower heat, and stir in tomatoes. Season with salt and pepper, cover the pan, and simmer on low.
Meanwhile, bring salted water to a boil and cook spaghetti until al dente. Drain, reserving ½ cup pasta cooking water.
Heat a skillet over medium-high heat, adding remaining olive oil. Add scallops to pan, not touching, and allow to sear for 2-3 minutes, until they no longer stick to the pan. Flip and cook for another 2-3 minutes, undisturbed. Transfer to a plate.
Add spaghetti to pasta sauce, stirring in a small amount of pasta water to help sauce stick.
Cut scallops in halves or quarters, depending on preference. Top pasta with scallops pieces and serve.