Barbecued scallops with salad of parsley and picholine olives


  • Serves 6 people

  • 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
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.

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