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