Rinse and dry scallops. If using large scallops, cut into quarters. Rinse and chop green onion and cilantro; set aside with chopped pepper. In nonstick skillet, heat half of the oil over high heat; add scallops and sauté for about 2 to 3 minutes, or until lightly golden. With a slotted spoon, transfer the scallops to a bowl. Reduce the heat to medium and add remaining oil. Sauté peppers and onions for about 2 minutes. Remove from heat, mix with scallops and set aside. Place lettuce in a large bowl, top with scallop mixture, sprinkle with cilantro and serve.