Ingredients
12 sea scallops (about 1-1/2 pounds)1/8 teaspoon salt1/8 teaspoon pepper3 tablespoons olive oil, divided1 tablespoon fresh minced chives1 tablespoon balsamic vinegar2 garlic cloves, minced2 teaspoons minced fresh tarragon2 teaspoons honey1 teaspoon Dijon mustard1 package (5 ounces) spring mix salad greens1 cup shredded carrots1/2 cup chopped tomato
Preparation
Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm.
In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds.
Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.
