Add the scallops to a bowl, sprinkle with salt, cover with beer and cold water. Refrigerate for one hour and up to 12. This will help flush out phosphates that will make scallops taste like soap and prevent a good sear.
Remove from brine, rinse well. Add to the top of a stack of paper towels, top with more paper towels. Allow to dry until very well dried.
Heat the butter in a skillet until very hot. Add the scallops, cooking on one flat side until seared, 1-3 minutes. Turnover and sear on the other side before removing.
Once the scallops are all cooked and set aside, lower heat to medium-low, stir in the balsamic vinegar and brown sugar. Stir and simmer until reduced and thickened. Add to a small container.
Add all the salad ingredients to a mixing bowl, toss to combine.
Divide evenly between 4 bowls. Top with scallops, drizzle with balsamic reduction.