In a medium saucepan cook the shallots, red wine, and vinegar over medium heat. Reduce the mixture to half of the consistency. Turn the heat to low and slowly whisk in the cubed butter to create a sauce once all the butter is incorporated. 

Add the Tri Color Quinoa to a medium saucepan with a tight-fitting lid, pour in 2 cups vegetable stock, bring to a boil, and then reduce to a simmer cook for 10-15minutes or until all the vegetable stock is absorbed and quinoa is light and fluffy. Set it aside and keep warm. 

In a large sauté pan add the olive oil, kale, and garlic cooking over medium heat until kale is just wilted and still tender. Season with salt and black pepper to taste. 

Bring a large pot of slightly salted water to a boil. Cook ravioli in boiling water for 5-7 minutes, or until done. Drain and set aside.  

To cook the scallops heat 4 tablespoons of butter in a medium sized sauté pan. Season scallops with salt and black pepper. Add to the pan cooking for 2 minutes then flip basting with melted butter.  

To plate spread quinoa and kale on the plate followed by the ravioli and scallops. Spoons some of the sauce over the ravioli and garnish with the crumbled goat cheese.