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Slide collectively olives, chile, lemon zest and juice, 1 tablespoon oil, and ¼ teaspoon pepper in a small bowl.
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Heat 4 tablespoons oil in a mammoth skillet over medium. Add leeks, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring as soon as in a while, till softened, 12 to 16 minutes. Divide combination among plates. Wipe skillet orderly.
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Heat final 1 tablespoon oil in skillet over high. Season scallops with final ½ teaspoon salt and ¼ teaspoon pepper. Add scallops to skillet and cook, flipping as soon as, till golden brown and largely opaque, 1 to 2 minutes per facet. Succor scallops over leeks with olive combination and parsley.