Hand-dived seared scallops, Teign Valley wild garlic pesto, asparagus and snap pea julienne

Method

To make the pesto

1. Wash and finely chop the wild garlic.
2. Put all the ingredients in a blender and blitz into a paste.
3. Season to taste.

To cook the scallops

1. Fry the seafood in some olive oil on one side for roughly one minute, or until golden, then turn them over and add the garlic and butter.
2. Cook for a further minute, then add the lime juice and pepper.

To serve

1. Place each scallop on top of a teaspoon of pesto (three per person).
2. Garnish with the asparagus, sugar snaps, chilli and chopped coriander, then serve immediately.