Greens Puree

1. Cook the greens: Add the onion, pepper, zucchini, apple, peas, pistachios and broth to a large pot. Bring the mixture to a boil, then reduce the heat and let simmer for 10 minutes or until most of the broth has evaporated.
2. Puree the greens: Transfer the mixture to a blender along with the spinach and basil, then blend until smooth and creamy. Pour the puree into a large bowl to cool at room temperature and set aside.

Orzo

1. Cook the bacon: Place a large skillet over medium-high heat. Once hot, fry the bacon until crispy. Turn off the heat, then remove the bacon using a slotted spoon and place on a paper towel lined plate. Set aside.
2. Cook the orzo: Place the skillet back on the heat over medium heat. Add the corn to the bacon fat and let brown and caramelize. Next add the orzo and cook for 2 minutes to get it nice and toasty. Pour in the broth and bring to a boil. Reduce the heat and let simmer for 10 minutes until the orzo is cooked. Remove from the heat then add the milk and stir until creamy.
3. Add the crunch: Add the peas, apples and cooked bacon to the orzo then mix well. Transfer the orzo to a large plate and set aside, then clean out the skillet to cook the scallops.

Scallops

1. Cook the scallops: Pat the scallops dry using a paper towel, then season with salt and pepper. You will need to cook the scallops in two batches. Place a large skillet over medium-high heat. Once the skillet is hot, add 1 1/2 tbsp oil and let it get smoking hot. Place half of the scallops in the oil and do not touch them for 2-3 minutes. Add 1 1/2 tbsp butter to the skillet, then use tongs to flip each scallop. Use a spoon to baste the scallops for 1 minute. Remove the scallops and set aside on a paper towel lined plate. Repeat for the remaining scallops.
2. Serve and enjoy: Ladle a spoonful of greens puree to the bottom of a wide, flat bowl. Next, take a spoonful of orzo salad and spoon it onto the outer left edge of the greens puree. Place 4 scallops over the orzo. Garnish with a few fresh basil leaves and enjoy!