Scallops with Sun-dried Tomato Tapenade HT
HD 10mins plus marinating
4 Hot Seafood Shellfish
Vegetables Starter Hors d'oeuvre
Appetiser Dairy Free Eggless
3 tbsp Soy Sauce
2 tbsp Black Treacle or Dark Molasses
1 tbsp Olive Oil
225g/8oz pitted Black Olives
100g/4oz Reconstituted Sun-dried Tomatoes
180ml/6fl.oz. Olive Oil
4 Garlic Cloves, chopped
4 large handfuls of
1. In a shallow dish, mix together the soy sauce and treacle. Set aside.
2. Make 2 or 3
cuts about two-thirds of the way through each scallop on both sides then place
the scallops in the marinade and leave to marinate for 1 hour turning once or
place the olives, tomatoes, and garlic in a food processor together with half
the oil and process to a thick paste, adding more olive oil as required. Set
4. After the
marinating period, place the spinach in a large saucepan with only the water
left clinging to the leaves after washing. Place over a medium heat, cover and
cook for a few minutes, shaking the pan frequently, until just wilted.
5. Meanwhile, heat
the olive oil in a large frying pan, add the scallops and fry for 1-2
6. Turn the
scallops and cook for a further 1 minute.
7. To serve -
divide the spinach between four small serving plates, place the scallops on top
of the spinach and garnish with a spoonful of tapenade. Serve immediately
placing any remaining tapenade in a small serving bowl.
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