Combine all the ingredients in a resealable plastic bag and marinate in the refrigerator for no more than 1 hour.
Heat a nonstick cast-iron griddle until very hot. Lightly spray griddle with canola oil nonstick spray. Remove scallops from plastic bag and arrange on the hot griddle so that the scallops are not too close together. Cook for 2 minutes on each side and then remove from heat. Serve with a side of quickly sauteed vegetables of your choice.
Recipe courtesy of Juan-Carlos Cruz