Scallops
16 large scallops (very fresh) or large prawns
1 Tbsp. Sea Star™ sea salt
1 Tbsp. fresh black peppercorns
2 Tbsp. sesame seeds
3 Cloves fresh garlic
1 tsp. sesame oil
1/4 Cup butter (organic, unsalted)
Flour (for dusting)
Sea Star™ sea salt, crushed and freshly ground pepper, to taste

Salad
2 large bunches fresh cilantro
1 bunch Italian parsley
1 Lime, remove zest & juice
2-3 Tbsp. vegetable oil

To Prepare:

Clean herbs, stem and place in ice water in refrigerator to crisp. Roast sesame seeds on stove top in frying pan until golden - this will bring out the full flavor.

Rinse scallops in cold water, remove the foot, and pat dry with paper towels. In a mortar and pestle, crush the whole Sea Star™ sea salt and the black peppercorns. Sprinkle the scallops with this mixture on both sides and press gently. Dust them with flour. Finely chop garlic. Heat butter and gently sear the scallops on both sides. After turning the scallops over, sprinkle with freshly chopped garlic, reduce heat to a very low flame and cover until just done, another minute or two, depending on size. Press the scallop with your finger to check for doneness, they should be firm around the edges but tender in the center. You can also roast them in the oven uncovered.

To Finish:

Drain cilantro and parsley leaves and pat or spin dry. Sprinkle with a pinch of Sea Star™ sea salt and crusted black peppercorn mixture to taste, the juice and zest of the lime and the vegetable oil. Toss to coat.

Place a little handful of salad on each plant, top with scallops, and sprinkle with sesame seeds and a drizzle of sesame oil. Enjoy!