Use them in a rice salad >>
Season cold leftover rice or pilaf with olive oil, lemon juice, minced onions and chopped parsley. Add anything at all.
In this case add your scallops and perhaps some chopped red bell pepper, corn kernels, any leftover vegetables, queso fresco or feta cheese, almonds or pine nuts and perhaps cilantro instead of parsley. (I'm making this up as I go along.)
If this is too summery for January, make hot rice, reheat the scallops and fold in everything else.