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Seared scallops in shells with green olive tapenade

The combination of seared scallops and olive tapenade is simply heavenly. - by Better Homes and Gardens
  • 10 Jun 2016
Seared scallops in shells with green olive tapenade Andre Martin
Prep: 10 Minutes - Cook: 5 Minutes - Easy - Serves 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

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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