Combine marinade ingredients in a medium bowl. Add scallops and stir to coat. Let stand for 10 minutes. (Only marinate for 10 minutes, any longer will cause the lime juice to "cook" the raw scallops and the flesh will become mushy when cooked). Drain scallops and pat dry with paper towels.
Heat a wide nonstick frying pan over medium-high heat until hot. Add oil, swirling to coat the bottom. When oil is hot, add scallops, and pan-fry, turning once, until golden brown, about 2 minutes on each side.
Combine sweet chili sauce, broth, and fish sauce in a small saucepan; heat to simmering. Simmer until sauce thickens slightly, about 2 minutes. Serve scallops drizzled with sauce, and garnish with cilantro.
Other Scallops sizes: