Thoroughly rinse the sea scallops and remove the tough little muscle that clings to the side of each one.
Place them in a bowl large enough to hold the scallops and the marinade for 20 minutes.
Drain the scallops, and discard the marinade.
Heat the peanut oil in a large heavy skillet until just about smoking point.
Place the scallops in the skillet, making sure that they lie on one of their flat surfaces. Sear them for about 4 minutes, and turn them over for 2-3 more minutes.