Salt and Pepper Scallops

16 large scallops (very fresh) or large prawns
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 & freshly ground pepper

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. Dry roast sesame seeds on stove top in frying pan until golden. 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 pepper-corns. 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. Press the scallop with your finger to check for doneness, they should be firm around the edges but tender in the center.

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, and top the scallops the herbs, sesame seeds and sesame oil.