Prepare the mashed potatoes: cook the potatoes for 10 min in a large pot of salted water.
Cut the parsley. Once cooked, mash the potatoes with a fork and olive oil. Add a bit of Espelette pepper, salt, pepper, Saint Agur crème (keep a bit for later) and half of the chopped parsley.
Heat a pan with olive oil and grill the Saint Jacques only on one side for a short period (no more than 2 minutes). Set them aside on top of a hot source (hot water pot for instance).
Juice the lime and add to the juice the black sesame seeds, olive oil and the rest of the parsley.
Plating: start with the mashed potatoes and then place the scallops on top. Dress with the lime juice mixture. Add a spoon of slightly warmed Saint Agur crème and finish off with some sprinkled black sesame seeds.