To make the dipping sauce, in a small bowl blend together the walnut butter, (yogurt, if needed), lime juice, soy sauce, sesame oil and pepper flakes, set aside.
Spread the green onions and cilantro on a serving platter. Pat the scallops dry with paper towels. Coat a large skillet, preferably nonstick, with nonstick cooking spray and place over moderate heat. Add the scallops and stir and toss them in the hot pan for 3-4 minutes, until they are lightly browned and cooked through.
Place the scallops on top of the green onions and cilantro and drizzle with some of the sauce. Serve the remaining sauce at the table.
