Seafood - Steamed Scallops on Greens with Tomato Dressing

The dressing:
1 T Worcestershire sauce
1 T red-wine vinegar
1 T red balsamic vinegar (mix the two)
1/4 cup evoo
1/2 t salt
1/2 t freshly ground black pepper
1 pound very ripe tomatoes (2-3), skinned, cut in half, pressed to remove seeds, and cut in 1/4 " dice (about 1 1/4 cups)

For the dressing: Combine Worcestershire though s & p and mix well. Add tomatoes, stir gently and set aside at room temp until serving time.

Scallops:
3 T corn oil or canola oil
1 T chopped garlic
1/4 t red-pepper flakes
1 pound spinach, stems removed, washed (about 12 oz)
2 bunches watercress, lower 1/2 of stems removed, washed (about 8 oz)
1/2 pound medium size sea scallops (about 60) with sinews removed
1 T fresh chives, chopped for garnish

Heat oil in large saucepan with a lid. When hot, add garlic and pepper flakes and cook about 30-40 seconds, just long enough to brown garlic slightly. In large bunches, to prevent splattering, add spinach and watercress still wet from washing and half t of salt. Stir the greens into the garlic so the galic doesn't remain on the bottom of the pan and burn. Cook, covered, over med to high heat for 4-5 mins, until greens wilt and soften.
Meanwhile steam scallops in a wok or large pan. Place a steamer over rapidly boiling water. Arrange scallops on a plate that will fit inside the steamer, then place the plate in the steamer, cover, and steam over high heat. The scallops should be cooked in about 4 1/2-5 mins. This should be done at the last minute and the scallops should be just cooked through.
At serving time, divide the greens between 8 plates, spreading them with a fork so they cover the bottom of the plates. Arrange the scallops, about 7-8 per person, in the center of the greens. Top with tomato dressing, sprinkle with chives and serve immediately.