Scallops With Kalamata Olive Tapenade

Scallops With Kalamata Olive Tapenade

Serving size: 2 people
Prep time: 30 minutes


  • 10 large hand-dived scallops
  • 1 cup Kalamata olives, pitted
  • 2 tablespoons capers
  • 1 garlic clove
  • 1/4 cup olive oil
  • A bunch of fresh parsley leaves
  • Salt and pepper to taste


  1. To make the tapenade, combine the Kalamata olives, capers, and garlic in a food processor. Pulse until chopped into small chunks. With the food processor running, slowly add the olive oil until the mixture becomes a coarse paste. Season with salt and pepper to taste.
  2. Pat the scallops dry with a paper towel and season with salt and pepper. Heat a large skillet over medium-high heat. Add the scallops and sear on each side for about 2 minutes until golden brown.
  3. Spoon the tapenade on a plate and top with the scallops. Drizzle with olive oil and sprinkle the parsley leaves.


Pro Tip: For the best results, make sure the scallops are dry before searing them. This will ensure a nice, golden crust. A light citrusy salad and a slice of toasted sourdough bread are great sides to balance out the richness of the scallops and tapenade.


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