Step 1

In a small saucepan, combine the vinegar, orange juice and honey over low-med heat, stirring. Bring the mixture to a simmer and continue to cook, stirring to make sure it doesn't burn, until it's reduced by about half, thickened, and sticky-sweet. Remove from heat, set aside and allow to cool.

Step 2

Pat your scallops dry with paper towel, and heat a large skillet over med-hi heat, then add the coconut oil.

Step 3

Lightly sprinkle the scallops with sea salt before searing. When the oil is heated (just as it smokes), add the scallops to the pan and cook on each side about 2-3 minutes, until opaque, carefully flipping halfway through. The outside should appear light to golden brown. Remove from pan once done and set aside while you arrange the salad.

Step 4

To arrange the salad, empty the greens into a large bowl and top with the beets, raisins, mandarin orange segments, seared scallops and feta cheese if using.

Step 5

Carefully drizzle on the cooled balsamic reduction, serve, and enjoy!