Prepare dressing: In a medium bowl, whisk together juice, garlic, vinegar, salt and pepper. Slowly drizzle/whisk in the extra virgin olive oil; blend well then set aside.
In a large bowl, toss together lettuce and arugula; arrange evenly on dinner plates.
Heat the olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper on both sides then carefully add them to the pan; sear for 2 minutes per side or until cooked through (but don’t overcook or they’ll be rubbery!). Serve over greens and drizzle with dressing.