Combine the black beans, mango, red onion, green onion, garlic, and corn. Toss with Cilantro-Lime Vinaigrette (recipe follows).
Pat the scallops dry and season with salt and pepper.
Melt the butter over medium-high heat in a nonstick pan. Add the scallops in batches to avoid overcrowding. Cook, flipping once, until just cooked through, about 1 to 2 minutes per side. Do Not Overcook!
On a large shallow platter, place the greens or lettuce. Top with the bean mixture, then place scallops on top. Garnish with additional minced cilantro, if desired.
Put evoo, red wine vinegar, lime juice, jalapeno peppers, garlic, dijon mustard, honey, black pepper, cumin, and sea salt into a blender, puree until smooth. Stir in cilantro, taste and adjust seasoning as necessary. If not using right away, shake before serving.