In a bowl, combine all the ingredients with a whisk. Season with salt and pepper. Set aside.
In a non-stick skillet over high heat, brown the scallops in the oil for about 1 to 2 minutes per side, depending on their size. Season with salt and pepper. Set aside on a plate in the refrigerator until they are at room temperature. Slice thinly.
In a bowl, combine the scallops, cucumber and oranges. Add the vinaigrette and toss to combine. Adjust the seasoning.
Place each tulip on a plate or at the bottom of a glass, opening up the petals. Fill with the salad and sprinkle with the chives. Serve immediately.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.