Pesto
Saint jacques au Pesto et citron vert
-
12 scallops
-
1 tablespoons of Panzani Pesto
-
1 lime
-
3 sprigs of dill
-
1,5 tablespoons olive oil
-
12 parmesan shavings
-
1. In a bowl, mix the Pesto up with the lime juice and zest, the chopped dill, the oil olive, and salt and pepper.
-
2. In a hot frying pan, sear the scallops in a little butter, for 1 minute on the first side, and 30 seconds on the other. They should remain raw inside.
-
3. Serve the scallops immediately on a bed of pesto sauce, garnished with a parmesan shaving.
Vous aimerez aussi
Penne Rigate, bœuf aux épices douces et au miel
Penne Rigate
Cuisiner
Spaghetti à la sauce piment doux
Spaghetti
Cuisiner
Poulet aux Farfalle cuites au four dans le jus de cuisson
Farfalle
Cuisiner
