Seared Scallops with Bitter Greens, Fried Shallots and Andouille

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Canola oil, for frying

3/4 cup all-purpose flour

Salt and freshly cracked black pepper

2 shallots, sliced, separate the rings

3 tablespoons sherry wine vinegar

1 1/2 teaspoons Dijon mustard

1/2 cup olive oil, plus 1 tablespoon

6 ounces andouille sausage (about 2 links), diced

12 scallops, cleaned, dried

1/2 small head radicchio, torn into bite-sized pieces

1 cup baby arugula

1/2 head butter lettuce, torn into pieces

1/2 head frisee, torn

3 chives, minced