Ingredients
For the rocket pesto:
1 garlic clove, peeled
85g/3oz pine nuts (from green peppers)
110g/4oz rocket
3 tbsp fresh flat leaf parsley
2 tbsp olive oil
salt
For the scallops:
2 scallops, as prepared in the Hot Pineapple Salsa recipe

Method
1. Begin by preparing the pesto.
Place all of the pesto ingredients in a food processor and blitz until a paste forms. If the paste is too dry, add more olive oil.
2. Prepare the scallops as in the Hot Pineapple Salsa recipe.
3. Take 2 small pastry cutters and place them on a plate.
4. Place a seared scallop in the base of both the cutters and top the scallops with the pesto.
Carefully remove the cutters and serve.