Combine yogurt, 2 tablespoons juice, peel and cayenne pepper in a small bowl. Refrigerate until ready to serve.
Heat 1-1/2 teaspoons oil in a large, nonstick skillet over medium-high heat. Add carrots and onion and cook 2 minutes. Add sprouts. Season with salt and pepper. Cook and stir until vegetables start to soften, 4 to 6 minutes. Whisk together 1 tablespoon juice and mustard; stir into vegetables. Place vegetables on serving tray.
Dust scallops on both sides with smoked paprika. Heat 2 teaspoons oil in same nonstick skillet over medium-high heat. Cook scallops 6 to 9 minutes until lightly browned and just cooked through. Place scallops on top of ‘slaw’.
Dollop with tangerine dressing and serve immediately.