• 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.

Dressing Instructions:

• Whisk dressing ingredients in a microwavable bowl.
• Let sit for 15 - 20 minutes for flavors to blend.
• Heat dressing in the microwave for one minute.
• Stir just prior to using on salad.
• Refrigerate remaining dressing for up to two weeks.