Let scallops thaw completely and let sit until room temperature.
Wash scallops with cool water and blot very dry with paper towels.
Sprinkle scallops with chili pepper and garlic.
Spray large non-stick skillet with cooking spray.
Heat over medium-high heat until very hot, but don't let the pan smoke.
Put seasoned scallops into skillet and cook for two minutes.
Turn scallops over and cook for two more minutes.
Remove scallops from hot pan and let cool.
Place greens in a large salad bowl.
Add onion rings, nuts and red pepper.
Stir dressing, then pour desired amount on salad.
Toss salad well, then serve on four individual salad dishes.
Divide and arrange scallops on top of salads.
Sprinkle each salad with bleu cheese.