Drain scallops in a colander, then pat dry with paper towels.
Mix cabbages, carrots, and radicchio together in a salad bowl. Stir in mayonnaise, mustard seeds, sesame seeds, and salt and pepper to taste, then toss very thoroughly. Divide salad evenly among six plates.
Put soy sauce and lemon juice in a nonstick skillet over high heat. When liquid begins to bubble, add scallops and cook, stirring constantly, for about 2 minutes. Quickly transfer scallops, with slotted spoon, to the tops of the salads.
© 1992 Colman Andrews. All rights reserved.