Thaw the squid as indicated on the package.
On a plate, pour the hazelnut powder.
In a ramekin, combine the pesto and hazelnut oil. Reserve.
In a bowl, gently mix the salad, shoots with a pinch of salt and a little hazelnut pesto. Prepare on the plate.
Salt and pepper the squid.
Roll them well in hazelnut powder. Reserve.
Heat the olive oil and butter over high heat. Grab the squid there. Roll them gently in the pan to cook them evenly. Let them cook for about 3 minutes.
Take them out of the pan and slice them in half. Place them on the plates and pour a few drops of pesto.
Taste.
A simple, light and healthy recipe that glorifies the natural taste of the scallops with an amazing hazelnut flavor!
Une recette simple, légère et saine qui magnifie le goût naturel des coquilles Saint-Jacques avec une incroyable saveur de noisette !