SEASON scallops with salt and black pepper. Saute in 2 Tbsp. of the oil (or in 1/2 Tbsp. of the oil for trial recipe) on medium-high heat 2 to 3 min. on each side or until opaque. Remove from skillet; cool. Meanwhile, season shrimp with salt and black pepper. Saute in separate skillet in remaining 2 Tbsp. oil (or in remaining 1/2 Tbsp. oil for trial recipe) 2 to 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cool.
CUT scallops into quarters, then cut shrimp in half; place in large bowl. Add all remaining ingredients except cheese; toss to coat. Season with salt and black pepper; cover. Refrigerate up to 1 hour.
FOR each serving: Plate 1 cup of the salad; sprinkle with 1 Tbsp. cheese.