Taste the Best of Tampa Bay: Scallops

Here's the recipe for scallops as seen at 8:40 on Good Day Tampa Bay:

For scallops:
9 large diver scallops (about 9 ounces)
1 tablespoon Sesame Oil
1/2 cup rice wine
2 tablespoons unsalted butter
2 teaspoons fresh lemon juice
9 ounces of Seaweed Salad
Yuzu Vinaigrette (any citrus vinaigrette can be substituted)
Black and White Sesame seeds

Make scallops:
Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-inch skillet heat 1/2 tablespoon oil over moderately high heat until hot but not smoking. Arrange scallops in skillet, without crowding, and sauté until golden and just cooked through, about 30 seconds on each side. Transfer scallops to a plate. Top each scallop with seaweed salad and drizzle with vinaigrette. Garnish with sesame seeds.