• 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.