Barbecued scallops with salad of parsley and picholine olives
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Serves
6
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3 cups
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loosely packed young flat-leaf parsley leaves
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1
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lemon
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½ cup
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pitted green picholine olives (see note)
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¼ cup
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extra-virgin olive oil, plus extra for brushing
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24
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(about 960gm) scallops with roe
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1
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Wash and dry parsley leaves and set aside. Using a sharp knife, peel and segment lemon, then break segments into small pieces and combine with olives and parsley in a large bowl, and dress with olive oil.
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2
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Brush scallops with a little olive oil, and season with sea salt and freshly ground white pepper. Cook scallops on a hot char-grill or barbecue for 30 seconds each side. Be careful not to overcook.
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3
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Arrange parsley salad on individual plates or on a platter and place the scallops on top. Serve immediately.
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Note Picholine olives are small green or black French olives with a firm bite and herbaceous character. They are available from selected delicatessens.
RECIPE Simon Johnson
PHOTOGRAPHY William Meppem
STYLING Andy Harris