Seared Scallops on Spring Greens with Vanilla-Mustard Vinaigrette
Vinaigrette: Place all ingredients except oil| salt and pepper in blender or food processor. Blend until smooth. With blender still running| gradually add oil through feed tube| blending well after each addition. Season with salt and pepper; cover. Store in refrigerator until ready to use.,Scallops: Mix flour| ground peppercorns| sea salt and mustard seed. Use to evenly coat scallops.,For each serving: Saute 2 Scallops in 1 tsp. hot oil on medium-high heat about 1-1/2 min. on each side or until scallops are opaque; place on plate. Toss 1/3 cup of the greens with 2 tsp. Vinaigrette; arrange around scallops with 3 or 4 each of the orange sections and avocado slices| several chili slices| a small cluster of plantains and 1/4 tsp. caviar.