Seared Sesame Scallops and Teriyaki Steak with Seared Cabbage Salad

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2 inches ginger root, grated

1/4 cup teriyaki sauce

4 (6 to 7-ounce) flat iron steaks or tri tip steaks 1-inch thick

1 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

Vegetable oil, for drizzling plus 3 tablespoons

12 sea scallops

4 to 5 tablespoons toasted sesame seeds

4 to 5 tablespoons chopped chives

Salt and freshly ground black pepper

2 teaspoons toasted sesame oil

1 small napa cabbage chopped into 1 1/2-inch dice

1 red onion, quartered and thinly sliced

3 to 4 cloves garlic, grated

1/2 seedless cucumber, cut into 1/4-inch sticks then 2 to 3-inch pieces

1 to 3 tablespoons Asian hot chili sauce or hot sauce, to your taste

3 tablespoons rice wine vinegar

2 limes, zested and juiced

3 tablespoons freshly chopped cilantro leaves