- 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.
- 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.
- Spoon the blueberry basil pesto onto the bottom of a plate. Arrange the arugula on top of the pesto with the seared scallops.
- Finish the plate with a drizzle of balsamic glaze.