Preheat oven to 325°F
Roast almonds in a single layer on a baking sheet for 5 minutes. Remove from baking sheet.
Raise temperature to 425° F
Cook Quinoa according to the package instructions.
Slice beets 1/8" thick. Seed mini peppers but leave whole. Cut 2 slices of onion in half but leave intact. Place on a baking sheet, brush with olive oil and roast in oven for 15 minutes.
Meanwhile:
Divide spring mix between 4 salad bowls.
Sprinkle scallops with garlic powder, parsley, dill, salt and pepper.
In a skillet on medium-high, heat oil with fresh garlic to infuse oil. Add scallions searing on each side until golden. Add a dash of wine to deglaze the bottom of skillet lower temperature and let simmer 2-3 minutes.
Remove scallions and keep warm, reserving pan drippings from skillet.
For dressing whisk olive oil, truffle oil, champagne vinegar, herbs de provence, salt, pepper. Add 1-2 tablespoons pan drippings and whisk thoroughly.
Slice peppers into halves or quarters and separate onion into rings.
Finish building salads by dividing and layering (in order) warm quinoa, tomatoes, pear, warm beets, onions, peppers and scallops.
Top each with crumbled cheese and sliced almonds. Serve with dressing