Combine cornmeal, salt, and pepper in a large zip-top plastic bag; add scallops, and seal. Shake to coat; set aside.
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon; set aside.
Heat drippings over medium-high heat; add one-third of scallops, and cook 1 1/2 to 2 minutes on each side or until browned. Repeat procedure with remaining scallops. Drain on paper towels. Serve with mixed greens; sprinkle with crumbled bacon. Serve with dressing.