Pesto
Saint jacques au Pesto et citron vert
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12 scallops
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1 tablespoons of Panzani Pesto
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1 lime
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3 sprigs of dill
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1,5 tablespoons olive oil
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12 parmesan shavings
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1. In a bowl, mix the Pesto up with the lime juice and zest, the chopped dill, the oil olive, and salt and pepper.
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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.
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3. Serve the scallops immediately on a bed of pesto sauce, garnished with a parmesan shaving.
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