First, add shallots, wine and champagne vinegar to a saucier pan. Let it simmer and reduce to 1/3.

Secondly, preheat your stainless steel pan for 3 minutes on medium high heat. Then, add enough olive oil to coat the bottom.

Then, add in scallops without overcrowding the pan. You might need to work in batches.

Cook them for about 3-5 minutes on the first side, depending on your size. Then, flip and cook 1 more minute.

Then, add the honey to the beurre blanc and add in the chunks of cold butter, emulsify until creamy. Salt as needed.

Lastly, serve sauce on bottom of plate, add the scallops and top with micro arugula.