Peel garlic cloves and in small saucepan, combine garlic and white wine. Bring to boil. Add scallops and reduce heat to medium-high heat. Cook 3-5 minutes, stirring often, until scallops are tender and opaque.
With slotted spoon, remove scallops from pan and set aside in bowl.
Return sauce to heat. Simmer 10-15 minutes to reduce remaining garlic and wine to about 1/4 cup. Strain and set aside to cool. Discard solids.
In small bowl, whisk orange juice, lemon juice, and olive oil.
Add 1/4 cup reduced wine liquid, salt, and pepper.
Add 1/2 dressing to scallops and toss.
Peel and cut orange into 1/4" slices. Slice red bell pepper into 1/4" rings.
Arrange greens on large platter with pepper rings and orange sections.
Ladle scallops into center of serving platter and drizzle remaining dressing over salad.