Mojo Marinated Seared Scallops

Ingredients:
1 lb dry Sea Scallops (not packed in liquid)
1 cup La Lechonera Mojo Marinating Sauce
1-2 TBS butter

Directions:
1.  Pat scallops dry, with a paper towel.  Season with sea salt.  Add scallops to a medium-size deep bowl.  Add one cup of marinade to bowl.  Toss with a spoon to coat scallops completely.  Cover and refrigerate for at least 30 mins.  (Marinating overnight works also).
2.  Drain scallops (reserve marinade)
3.  Heat a medium/large skillet (preferably a cast-iron skillet) on high.  Make sure skillet gets good and hot.  Reduce temperature to medium/high.  Add butter and spread to coat along the bottom of the pan.  Add scallops to the hot skillet, leaving space around each scallop.  Sear on each side for 2 mins.
Season with salt and pepper.  Remove from pan and keep warm
4.  To deglaze pan:  Add 1/4 cup of the marinade to skillet.  Simmer and scrape the bottom to loosen any bits that might be stuck to the bottom of the skillet  (3 mins).  (You may use fresh marinade).
Add scallops to skillet and toss in sauce, cooking for 1-2 additional mins.