16 scallops, on shell
1 Tbsp Australian light extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
⅔ cup Green Olive tapenade
1 lemon cut into wedges to garnish
1 bottle extra virgin olive oil to serve
1 package 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.