Special Scallop Salad

• 12 sea scallops (about 1-1/2 pounds)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons olive oil, divided
• 1 tablespoon fresh minced chives
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, minced
• 2 teaspoons minced fresh tarragon
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1 package (5 ounces) spring mix salad greens
• 1 cup shredded carrots
• 1/2 cup chopped tomato

1. 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.
2. 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.
3. Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

salt, pepper, olive oil, chives, balsamic vinegar, garlic, tarragon, honey, mustard, spring mix salad greens, carrots, tomato

Taken from www.tasteofhome.com/recipes/special-scallop-salad/ (may not work)