Food

Seared scallops in shells with green olive tapenade

Simplicity at its best.
4
10M
5M
15M

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

Ingredients

Method

1.

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

2.

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

3.

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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