For the salad, combine all ingredients in a bowl and taste: add more salt or crushed red pepper if you'd like. Serve immediately.

For the scallops, bring a skillet to medium-high heat with the butter. Pat the scallops dry. When the butter foams, add the scallops and sprinkle with salt. Without moving the scallops, let sear for 4-6 minutes on the first side until the scallops release easily from the pan, then flip. If the scallops stick, let them continue cooking for another minute until they release. Cook on the second side until the scallops are seared and release easily from the pan again, then remove to plates for serving.

Add the wine to the pan and let cook until reduced by half, stirring to collect extra salt, butter, and scallop flavor from the bottom of the pan. Drizzle the wine reduction evenly over the scallops. Serve with the salad and rice, if desired.