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Thoroughly dry the scallops by laying and folding them within a double layer of paper towel.
Pre-heat a heavy-duty skillet over high heat then add oil. When it is almost smoking, season the scallops with salt and pepper and sear them briefly, 1-2 minutes per side, so they are golden on the outside, and still tender inside. Remove them from the pan and pour in vodka to de-glaze, allowing it to flame. When flame subsides, add the vermouth, mustard and cream and reduce to a sauce like consistency. Whisk in the green onions serve immediately.
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