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
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Remove roe and black muscle from scallops. Remove scallops from shells. Rinse and dry shells and set aside.
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Heat a chargrill pan over a high heat. Toss scallops in oil. Cook for 1 minute each side.
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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.
