Pan‑fried Scallops with Spicy Pesto

Ingredients

• 8 scallops
• 1 Green Chili Pepper
• 1 handful parsley
• 2 fresh garlic cloves
• 1 tbsp grated Parmesan
• 4 tbsp olive oil
• 1 tbsp Lemon Juice
• Sea salt
• pink peppercorns
• ground black pepper

Instructions

1. 1.

   Open, clean, rinse and pat the scallops dry. Thoroughly clean and dry eight half‑shells.

2. 2.

   Wash, trim and chop the chili pepper. Rinse the parsley, shake off excess water and pluck the leaves. Peel the garlic and blend it with the parsley, Parmesan, 2–3 tbsp of oil, lemon juice and chili until smooth. Season with salt.