Place on hot grill or grill pan and turn when Scallops release from the pan with little effort. Season other side and cook 5-6 minutes more. Remove from gill and keep warm. Using a spoon, remove the pulp and reserve for other uses. Wash and drain well the fresh salad greens and roll into a neat bundle.
Place greens into the tomato and place in center of a plate.
Arrange the Scallops around the tomato and drizzle with the Basil Vinaigrette. Garnish with diced fresh vegetables. Lightly spray tins with Pam. Sprinkle with granulated sugar, tap out excess. In a metal bowl, combine yolks, sugar, salt, jam, orange juice, and cassis.