Combine the soy sauce, orange juice, rice vinegar, honey and garlic in a bowl.
Add the scallops to the bowl, and let sit for about 5 minutes.
Heat the oil in a non-stick skillet or sauté pan on medium high heat.
Use a fork to add the scallops to the heated pan. Ladle about 2 tablespoons of the marinade over the scallops. Cook for two minutes on one side, then flip and cook for two more minutes on the other side. Remove from heat.
Plate and serve along with a green salad and white wine, if you are so inclined.