In a pot of simmering salted water, cook scallops, stirring occasionally, just until opaque, with slight pink centre, about 1 minute. Drain and reserve.
In a bowl, combine onion, jalapeño, cilantro, salt and lime juice. Add scallops and toss. Refrigerate, covered for 3 hours.
In a separate bowl, combine orange segments, avocado, jalapeño pepper, red onion coriander and salt. Can be made up to an hour ahead.
To assemble, place scallop disc in a wonton spoon, top with ½ teaspoon (2 mL) of garnish.