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Scallops with Sun-dried Tomato Tapenade   HT  HD  10mins plus marinating


Serves 4   Hot  Seafood  Shellfish  Vegetables  Starter  Hors d'oeuvre  Appetiser  Dairy Free  Eggless



12 Fresh Scallops 
3 tbsp Soy Sauce
2 tbsp Black Treacle or Dark Molasses
1 tbsp Olive Oil

For the tapenade
225g/8oz pitted Black Olives
100g/4oz Reconstituted Sun-dried Tomatoes 
180ml/6fl.oz. Olive Oil
4 Garlic Cloves, chopped

To Serve

4 large handfuls of Spinach



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 twice.


3. Meanwhile, 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 aside.


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 minutes. 


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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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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