Rinse scallops and pat dry; sprinkle with salt and pepper, and dredge in sesame seeds.
Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of scallops, and cook 3 minutes on each side or until done. Repeat procedure with remaining scallops and oil.
Arrange red pepper strips and scallops over lettuce. Sprinkle with sliced green onions; cross two whole green onions over each salad, if desired. Serve with Asian Vinaigrette.
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