Peach, Scallop and Arugula Salad

Ingredients

• 1⁄4 c Cabernet sauvignon vinegar
• 1 ea. Garlic clove, microplaned
• 2 tsp. Honey
• 1 c Extra-virgin olive oil
• 1⁄4 c Grapeseed oil
• 1 ea. Yellow peach, large, chopped into small pieces
• 1-1⁄2 T Thai basil, chopped
• 2 ea. Large scallops
• 1⁄2 c Frisee
• 1⁄2 c Cherry tomatoes, large, halved
• 2 c Arugula
• Flavorless oil for searing, as needed
• Freshly ground black pepper, as needed
• Freshly squeezed lemon juice, as needed
• Fennel pollen, as needed
• Kosher salt, to taste