Scallop Bows with Pistachio

1. In bowl, mix scallops with lime juice and lemon juice. Let stand for 2 hours, stirring occasionally.
2. Cook bows according to cooking instructions on package, until 'al dente'. Drain and return to saucepan. Place saucepan over turned off heat. Stir in olive oil and a few spoonfuls of Pistachio Sauce. Divide among 4 plates and top with scallops and remaining sauce. Garnish with whole pistachios and lime wedges.
3. Pistachio Sauce:
4. Preheat oven at 400 °F (200 °C).
5. Soak bread slices in milk for 5 minutes.
6. Place pistachios on baking sheet and toast in oven at 400 °F (200 °C) for 5 minutes. Remove from oven and let cool.
7. In food processor, process soaked bread, toasted pistachios, Canadian Parmesan cheese, Canadian Ricotta cheese and garlic, until smooth. Add some milk as needed.
8. Serve sauce hot with pasta.

Yield: 6 servings