Name: Seared scallops in shells with green olive tapenade
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 16 scallops, on shell; 1 Tbsp Australian light extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; ²⁄³ cup Green Olive Tapenade; Lemon pieces, to garnish; Extra virgin olive oil, to serve; Micro herbs, to serve

Seared scallops in shells with green olive tapenade

Simplicity at its best.

Serves 4

Prep

10M

Cook

Total

15M

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The combination of seared scallops and olive tapenade is simply heavenly.

Ingredients

16 scallops, on shell

1 Tbsp Australian light extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

²⁄³ cup Green Olive Tapenade

Lemon pieces, to garnish

Extra virgin olive oil, to serve

Micro herbs, to serve

Method

Remove roe and black muscle from scallops. Remove scallops from shells. Rinse and dry shells and set aside.

Heat a chargrill pan over a high heat. Toss scallops in oil. Cook for 1 minute each side.

Return scallops to shells and season with salt and pepper. Top each with a little of the tapenade. Garnish scallops with a piece of lemon and drizzle generously with extra virgin olive oil. Scatter with micro herbs and serve.

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Ingredients

Method

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