Sauté the scallops in a hot non stick pan. Mix the crab meat, eggs mayonnaise, mustard, green onions and season. Form into a cake shape and coat with bread crumbs, cook on both sides in a little butter. Put on a plate, place the scallops on top and garnish with the greens. Dress with the orange Vinaigrette. Dot the remainder of the syrup around the plate, and sprinkle with the chives.

Orange Vinaigrette
Blend the oil, rice wine vinegar and half the orange syrup with a little seasoning.