Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette

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1 tablespoon finely grated fresh ginger

2 garlic cloves, minced

1 green onion, minced

2 tablespoons cilantro leaves, minced

1 tablespoon rice wine vinegar

1 tablespoon toasted sesame oil

1 tablespoon soy sauce

2 tablespoons canola oil, divided

1 tablespoon sake (only if an open bottle is nearby)

12 bite-sized sea scallops

Salt and pepper

1/2 cup sesame seeds