Grilled Sea Scallops with Spicy Ginger Aioli

In a small bowl, combine 2 Tbsp mayonnaise, 1 1/2 tsp sriracha chili sauce, or less to taste, 1/2 tsp sesame oil, 1/2 tsp ginger root, fresh, minced, 1/4 tsp minced garlic, 1/4 tsp rice wine vinegar and set aside. Off heat, coat a gas grill or grill pan with cooking spray; heat over high heat. Coat both sides of scallops with cooking spray; season with salt. Grill 1 lb scallops until grill marks are evident and scallops are cooked through, about 2 to 3 minutes per side. Serve scallops over slaw mix (packaged coleslaw mix - shredded cabbage and carrots), topped with sauce and garnished with cilantro.