Place the scallops into a small bowl and season lightly with salt and pepper. Toss with a large drizzle of Asian-style dressing.
Heat a large pan on medium high and add the canola oil. Sear the scallops for about 3½ minutes per side, being careful not to crowd them in the pan so they brown nicely. Set aside to cool.
In a large bowl, toss the washed Chinese cabbage, romaine lettuce, radishes, carrots, edamame, cilantro and mint together and lightly season with the dressing; do not over dress.
Divide the greens into serving bowls and top each salad serving with a few scallops; garnish with sliced green onion.