VINAIGRETTE: PLACE all ingredients except oil, salt and pepper in blender or food processor. Blend until smooth. With blender still running, gradually add oil through feed tube, blending well after each addition. Season with salt and pepper; cover. Store in refrigerator until ready to use.
SCALLOPS: MIX flour, ground peppercorns, sea salt and mustard seed. Use to evenly coat scallops.
FOR each serving: Saute 2 Scallops in 1 tsp. hot oil on medium-high heat about 1-1/2 min. on each side or until scallops are opaque; place on plate. Toss 1/3 cup of the greens with 2 tsp. Vinaigrette; arrange around scallops with 3 or 4 each of the orange sections and avocado slices, several chili slices, a small cluster of plantains and 1/4 tsp. caviar.