In a large bowl, slice the cucumbers very thing on a mandoline. Cover with seasoned rice vinegar and add the sesame seeds. Marinate for 1 hour and drain. Julienne the Treviso and place in the center of a salad plate or bowl of your choice. I always like white. Make sure you dry the scallops between 2 paper towels just before cooking. Season with salt and pepper to taste. In a large nonstick saute pan, heat the oil on high heat. Carefully add each scallop to the pan. Cook for 1 – 1 ½ minutes. If the scallops are more than an inch thick, cook 1 ½ minutes. Carefully turn over the scallops over and cook another minute. Turn off the heat and let sit another minute.