Place all the ingredients for the apricot sauce, except for the cilantro, into a small saucepan, and simmer over medium-low heat for about 5 minutes (roughly the time it will take to cook the scallops).
Heat a large nonstick pan over high heat, and add the grapeseed oil. While the pan is heating, pat dry the scallops with a paper towel so that they are almost sticky to the touch, and season with salt and pepper. As the pan begins to smoke, add three scallops to the hot oil and sear on both sides for about 3 minutes per side. The scallops will brown significantly. Place the 3 scallops on a plate, cover with a dish towel, and cook the remaining three scallops in the same manner.
To finish, place the scallops on a plate with the greens and the crusty bread. Add the cilantro to the apricot sauce, and drizzle the sauce over the scallops. Serve immediately.
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