Ingredients 2 each seasoned and seared diver scallops 2 oz (hand full) baby arugula (drizzled with extra virgin olive oil) 5 slices fresh peaches 2 Tbsp fresh peach puree 1 Tbsp balsamic syrup (or reduction) Method 1. Lay down peaches in a row, add the dressed arugula. 2. Sear both scallops in a hot pan, about 1-2 minutes on each side. 3. Place on plate and add the peach puree and the balsamic.