Scallops with Blueberry Basil Pesto

{"@context":"https:\/\/schema.org","@type":"Recipe","author":{"@type":"Person","name":"Chef Elizabeth Morse"},"name":"Scallops with Blueberry Basil Pesto","description":"\n\n","prepTime":"PT15M","cookTime":"PT5M","image":"https:\/\/foodie.sysco.com\/wp-content\/uploads\/2021\/10\/Scallop-Blueberry-Basil-Pesto-368x207.jpg","recipeCategory":["Dinner","Main Dish"],"recipeCuisine":["American"],"recipeYield":"1 servings","keywords":[],"datePublished":"2021-11-16T13:53:57-05:00","nutrition":{"@type":"NutritionInformation"},"recipeIngredient":["3 ea. Portico Simply Scallops Sea Dry 10-20 Per # Count ","3 oz. Sysco Imperial Wild Maine Blueberries IQF","1 oz. Imperial Fresh Basil","\u00bd c. Arrezzio Classic Extra Virgin Olive Oil ","\u00bd oz. Sysco Classic Walnut Halves & Pieces","1 oz. Imperial Fresh Baby Arugula","1 oz. Glaze Balsamic"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Lightly season the scallops with salt and pepper. In a medium sized saut\u00e9 pan on medium-high heat, sear the scallops for 1-2 minutes on each side."},{"@type":"HowToStep","text":"Spoon the blueberry basil pesto onto the bottom of a plate. Arrange the arugula on top of the pesto with the seared scallops."},{"@type":"HowToStep","text":"Finish the plate with a drizzle of balsamic glaze."}]}

Ingredients Print

3 ea. Portico Simply Scallops Sea Dry 10-20 Per # Count

3 oz. Sysco Imperial Wild Maine Blueberries IQF

1 oz. Imperial Fresh Basil

½ c. Arrezzio Classic Extra Virgin Olive Oil

½ oz. Sysco Classic Walnut Halves & Pieces

1 oz. Imperial Fresh Baby Arugula

1 oz. Glaze Balsamic

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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.

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