Combine the chile powder, cumin, salt and pepper in a bowl. Set aside. In a saute pan over high heat, heat the olive oil until it begins to smoke. Slightly dredge the scallops in the chile mixture on one side only. Place the scallops in the heated pan, chile-side down, and cook for 20 seconds. Reduce heat to low, turn the scallops, and cook for 2 to 3 minutes more. Remove from pan and reserve. In a saucepan over high heat, heat the peanut oil to about 375 degrees or until a tortilla strip sizzles when it is immersed. Fry the tortilla strips for 10 to 20 seconds, or until crisp, and drain on paper towels. In a mixing bowl, dress the greens very lightly with the orange vinaigrette. Combine the greens, papaya, and tortilla strips, being very careful not to break the strips. Divide among 6 individual plates and surround each portion with 3 scallops. This recipe yields 6 servings.

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