3 cupsloosely packed young flat-leaf parsley leaves1lemon½ cup pitted green picholine olives (see note)¼ cup extra-virgin olive oil, plus extra for brushing 24(about 960gm) scallops with roe
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.
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.
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.