Start by patting the sea scallops dry with paper towels and season them generously with salt and pepper on both sides. Arrange the scallops on a plate.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the scallops in the skillet and sear each side for 1-2 minutes until golden brown and firm. Transfer to a warm plate to rest.

In the same skillet, add minced chives, balsamic vinegar, minced garlic, tarragon, honey, Dijon mustard, and remaining olive oil. Bring to a boil while stirring for about 30 seconds.

On a serving platter, layer the spring mix salad greens, shredded carrots, and chopped tomatoes. Arrange the seared scallops on top and drizzle with warm dressing.