In large saucepan, bring 3 cups water to a boil. Meanwhile, if using sea scallops, cut into 1/2 to 3/4-inch pieces.
Add scallops and pea pods to boiling water. Cover; cook 1 1/2 to 3 minutes or until scallops are opaque and peas pods are bright green.
Immediately drain scallops and pea pods in colander; rinse with cold water. To quickly chill, place in bowl or pan of ice water for about 3 minutes.
Meanwhile, in small bowl or jar with tight-fitting lid, combine all dressing ingredients; beat or shake until well blended.
Thoroughly drain scallops and pea pods. In large bowl, combine scallops, pea pods and mixed greens; toss gently. Drizzle dressing over salad; toss to coat. Serve immediately. If desired, garnish with tomato wedges.