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Vermouth scallops with green olive tapenade canapés

Vermouth scallops with green olive tapenade canapés

Vermouth scallops with green olive tapenade canapés recipe

 

Vermouth scallops

 

Makes 30-40

500g fresh scallops (30–40)

3 tablespoons dry vermouth

2 tablespoons olive oil

90g green olives, stoned

3 spring onions, chopped

1 garlic clove

1 tablespoon chopped fresh parsley

1 cured chorizo sausage (about 300g)

sea salt and freshly ground black pepper


a griddle pan

cocktail sticks

Confirmed martini lovers will enjoy this one; it’s a fitting canapé to kick off a party. These can also be served on sticks or on slices of cucumber; one large cucumber is sufficient for this quantity of scallops.

1. Put the scallops in a large bowl with 1 tablespoon of the vermouth, the olive oil and a pinch of salt and black pepper and let sit for 10 minutes.

2. Heat a griddle pan over high heat until very hot and sear the scallops for a minute on each side. Do not move the scallops during cooking, or they will tear.

3. Put all the remaining ingredients, except the chorizo, in a food processor with 1⁄2 teaspoon salt and give it a few short sharp blasts until the tapenade mixture looks chopped but not too mushy. Slice the chorizo so you have a slice for each scallop (not too thinly as you want it to support the weight of the scallops).

4. To assemble, spoon a little tapenade onto each chorizo slice, put a seared scallop on top and secure with a cocktail stick to serve.

Originally published in Living Poitou-Charentes magazine

Photos: Loupe Images/Jean Cazals, recipe author © Lydia France