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Thaw scallops, if frozen. Cook fettuccine according to package directions; drain. Rinse with cold water; drain again. In a large bowl, combine orange juice, vinegar, sesame oil, yuzu peel (or lime peel), ginger and 1/4 teaspoon salt. Add cooked fettuccine, spinach, cucumber and daikon; toss gently to coat. Set aside.
Rinse scallops; pat dry with paper towels. Sprinkle with the remaining 1/4 teaspoon salt and the pepper.
Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add scallops. Cook for 3 to 5 minutes or until scallops are opaque, turning once. Serve scallops with fettuccine mixture. Sprinkle with sesame seeds.