Using a blender, combine all of the pesto ingredients and blend until roughly chopped, but do not pureed.
Slice the polenta into 1/4-inch thick slices. Using a circular cutter, cut out 16 rounds.
Coat a nonstick pan with olive oil and put over medium-low heat. Add the polenta rounds and sear them until crispy.
Heat another nonstick pan, coated with olive oil over medium heat and add the scallops. Sear them on each side until they have a nice brown caramelization. Season with salt and pepper, to taste. Arrange the polenta rounds on a platter and top each with a scallop. Garnish with pesto and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Stuart O'Keeffe, 2010