Bring a medium pot of water to a boil.

When boiling, add the corn and cauliflower. Cook for approximately 3 minutes, until the starchiness is out of the corn.

When the corn and cauliflower are done cooking, transfer to an ice bath to stop the cooking process. Drain off water and ice, set aside.

In a large mixing bowl, toss spinach, corn, cauliflower, avocado and watermelon with the dressing until well coated.

Season scallops with salt and pepper.

Coat a large, heavy sauté pan with extra virgin olive oil over medium heat. Cook scallops in pan until they are golden brown on one side, about 2 minutes.

Turn and brown on the other side, about 2 minutes. When finished cooking, serve on top of the salad or on the side.