Sea Scallops Arugula and Beet Salad Recipe

Ingredients For Sea Scallops Arugula and Beet Salad Recipe

• 1 tablespoon Red wine vinegar
• 1 tablespoon Cider vinegar
• 2 tablespoon Olive oil
• 1 teaspoon Minced shallots
• 1.5 tablespoon Raw honey
• 2 cup Diced cooked and peeled yellow beets
• 0.25 cup Crumbled goat cheese
• 18 ounce 12 large sea scallops
• Olive oil cooking spray
• As required Kosher salt and pepper to taste
• 5 ounce Baby arugula
• 8 Grape tomatoes, halved