Ca Culinary Academy Salad: Arrange greens on 6 chilled plates. Distribute radicchio equally. Sprinkle approx 2T vinaigrette over each salad. Heat oil in skillet and saute scallops until opaque, 1 min. Reduce heat and add garlic and tomatoes. Season with salt and pepper. Heat 1 min. Place scallop mixture on top of radicchio. Dijon Mustard Vinaigrette: Combine with a whisk. Season with salt and pepper.