Carpaccio de coquille Saint-Jacques au pesto et tomates séchées

For 2
5 beautiful coquilles Saint Jacques
1 handful of rocket
Pesto: basil, 2 tablespoons of sunflower seeds, olive oil
some dried tomatoes
fleur de sel

Prepare the pesto.
Grill sunflower seeds and then mix all ingredients.
On a platter, arrange the rocket after cutting it.
Slice the scallops and place on the rocket.
Spread pesto on the shells.
Cut the tomatoes  and place them in the center of the dish.
Leave at least half an hour before serving.
Add a little pinch of fleur de sel before serving