Remove any side muscles from the scallops. Pat scallops dry with a towel. Lightly dust with salt and pepper and set aside. Heat a large skillet to medium high and add 4 tablespoons butter. When butter begins to brown, add scallops and sear all sides of the scallops for 2-3 minutes, then remove from pan. In a separate mixing bowl, combine cut vegetables and remaining ingredients (except chili oil and Sriracha), tossing thoroughly. Then drizzle Sriracha and chili oil onto salad, coating evenly. To present, gently place tossed salad in center of plate and add two or three seared scallops per person around the salad. Optionally drizzle with more chili oil and Sriracha.