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Toss lettuce, arugula and radishes together in a large salad bowl and set aside. Whisk together walnut oil, vinegar, shallots, honey, and salt and pepper to make a dressing and set aside.
In a large bowl, toss together lettuce, arugula and radishes. In a small bowl, whisk together walnut oil, vinegar, shallot, honey, 1/8 teaspoon of the salt and pepper. Set aside.
Season scallops on both sides with remaining salt. Heat olive oil in a large skillet over medium heat. Add scallops and cook, turning once, until just cooked through and lightly golden, about 2 minutes per side.
Toss greens with dressing and transfer to individual plates. Top with scallops and serve immediately.