Seared Spice-Rubbed Sea Scallops

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For the Salsa Verde:

1 cup finely chopped mustard greens

1 cup fresh parsley, chopped

1 cup fresh mint, chopped

1/2 cup fresh tarragon, chopped

2 tablespoons capers, chopped

4 anchovies in oil, finely chopped 

2 cloves garlic, finely chopped

Grated zest of 2 lemons

1 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

For the Scallops:

1 tablespoon Spanish smoked paprika

1 teaspoon packed light brown sugar

1 teaspoon ground cumin

1/2 teaspoon ground fennel seed

1/2 teaspoon ground coriander

1/2 teaspoon mustard powder

Kosher salt

12 large sea scallops, patted dry (about 1 pound 2 ounces) 

Freshly ground pepper

1 tablespoon canola oil 

1/4 cup grated Cotija cheese

Thinly sliced Fresno chiles, rocoto or ajì panca chile paste, and microgreens, for garnish