1.Prepare dressing by combining vinegar, olive oil, lime and sugar in screw-top jar; shake well, season to taste.
2.Pat scallops dry on absorbent paper. Cook scallops on heated oiled barbecue (or grill or grill pan) until browned lightly both sides.
3.Meanwhile, combine rocket, cucumber and dressing in medium bowl. Top salad with scallops and sesame seeds. Serve with lime wedges.
Be sure to select fresh scallops rather than frozen ones, which are gorged with water and tend to stew rather than grill when cooked.Note