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Add 6 tablespoons of the rice vinegar, honey, miso paste, fish sauce and sriracha to a small saucepan and whisk until smooth. Heat over medium heat until slightly bubbling. Continue to whisk and cook until the sauce is thickened and slightly reduced about 5-8 minutes. Remove from heat and set aside.
Add the sea scallops to a medium bowl with the remainder of the rice vinegar. Toss to combine and allow to sit for about 30 seconds to a minute. Remove the scallops, discard the vinegar, then pat the scallops dry (be sure to remove the moisture) and season both sides with salt. Lightly dry once more.
Heat a pan over medium-high heat, add the oil and then add the scallops. *Do not overcrowd the scallops—you can do this in batches if the pan is not large enough. Cook the scallops for 2 minutes per side, then remove and set on a plate.
Serve the scallops with rice, cucumbers, sauce, sesame seeds, and scallions (if using).