I was playing around with trying something new last night and this is what happened.

Seared Scallops over Arugula and Meyer Lemon Pesto topped with Micro Greens.
Serves 2 with plenty of left over pesto.
You will need:
6 Scallops
Salt & Pepper
2 Tbsp Butter
1 Tbsp Olive Oil
For the Pesto:
2 Cups Arugula
3-5 Cloves Garlic
1/2 Cup Parmesan
1/2 Cup Olive Oil
Black Pepper to taste
Juice from 1 Meyer Lemon
Place Arugula, Garlic, Parmesan and Meyer Lemon Juice into a blender (I used a Vitamix) Turn it on drizzle in the olive oil.  Blend until desired consistency.  Add pepper to taste and give a quick blend.  Set aside.
Dry scallops very well.  Season with salt and pepper.  Over medium heat, melt the butter and olive oil.  Once pan is HOT, add the scallops.  If you don’t hear them “sizzle” the pan is not hot enough.  Remove immediately.  Once you hear the sizzle, cook the scallops for 1 1/2 to 2 minutes per side (depending on the size of the scallops).
Put desired amount of pesto on a plate, arrange 3 scallops per plate.
Top with micro greens and a light squeeze of lemon.
Take a bite, smile and enjoy!