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
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.