Preheat over to 350ºF. Heat a medium sized sauté pan with canola oil and add tomatillos, blacken on all sides. Add garlic and place in oven for approximately 30 minutes or until soft.
Place tomatillo mixture in blender including all liquid as well. Add molasses, cilantro, cider vinegar and Cholula Chili Lime and pulse until smooth but some seeds still remain. Season mixture with salt and pepper and set aside.
Heat another sauté pan with canola oil. Season scallops with salt and pepper and sear on both sides, approximately 4 minutes.
Add tomatillo glaze to hot pan and toss scallops until evenly coated.