DO-AHEAD TIP: Marinate scallops for at least 2 hours (see recipe).
Place scallops in a large zipper-topped plastic bag. In a medium bowl, whisk together next 6 ingredients (lime juice through crushed red pepper flakes).
Pour mixture over scallops. Seal bag and turn to coat scallops evenly. Refrigerate for at least 2 hours.
At time of cooking, melt the coconut oil in a large skillet over medium-high heat.
Add scallops and cook for 2 to 3 minutes or until a nice brown crust forms. Turn and cook for another 2 to 3 minutes. (Do not overcook - scallops should spring back when lightly pressed.) Serve and enjoy!