Tarta de Santiago

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Barbecued scallops with salad of parsley and picholine olives


You'll need

3 cups loosely packed young flat-leaf parsley leaves 1 lemon ½ cup pitted green picholine olives (see note) ¼ cup extra-virgin olive oil, plus extra for brushing 24 (about 960gm) scallops with roe

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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