Ingredients
Method
Main
1.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.
2.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.
3.Arrange parsley salad on individual plates or on a platter and place the scallops on top. Serve immediately.
Note Picholine olives are small green or black French olives with a firm bite and herbaceous character. They are available from selected delicatessens.
Notes
