Make the marinade:

1. Combine all marinade ingredients in a small glass bowl.
2. Whisk together until well combined. Set aside 1/4 cup of the marinade. Set both aside.

Prepare the steak and scallops:

1. Place the flank steak in a large glass baking dish, or plastic sealable baggie. Pour the marinade over the flank steak and let marinate for 1-2 hours in the refrigerator.
2. Remove the small muscle from the sea scallops. Place the scallops in a glass bowl and pour the marinade over to marinate in the refrigerator for 30 minutes.
3. Remove the steak and scallops from refrigerator and let it get to room temperature, about 15 minutes.
4. Pat the steak and scallops with a paper towel to remove most of the moisture.

For the flank steak: Using an outdoor grill, or grill pan, coat with cooking spray over medium-high heat. Grill the steak for about 6 minutes each side, or until cooking to medium. Test with a meat thermometer,

1. Remove steak to a cutting board and let rest 10 minutes. Slice the meat across the grain.

For the scallops: Heat a heavy cast-iron skillet over high heat. Sear the scallops until just done, about 2 minutes on each side. Remove from the pan and keep warm.

1. Place the reserved marinade in a small sauce pan. Bring to a boil and lower to a simmer, keeping marinade warm.
2. Serve the flank steak and scallops on a plate with a side of greens, or your vegetable of choice!