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.

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

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.

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.

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