Scallops with Blueberry Basil Pesto

Directions Print

1. Combine basil, walnuts, and blueberries in a blender. Blend on high until the ingredients are well minced and slowly drizzle the olive in. Continue to blend until the pesto is smooth. Set aside.
2. Lightly season the scallops with salt and pepper. In a medium sized sauté pan on medium-high heat, sear the scallops for 1-2 minutes on each side.
3. Spoon the blueberry basil pesto onto the bottom of a plate. Arrange the arugula on top of the pesto with the seared scallops.
4. Finish the plate with a drizzle of balsamic glaze.