Lukewarm scallop salad with semidried tomatoes and Taggiasche olives
Ingredients to choose
For a single serving portion
  • scallops
    460 g
  • semi-dried red cherry tomatoes
    160 g
  • pitted taggiasche olives
    100 g
  • extravirgin olive oil
    50 g
  • seasoning
    as required
How to prepare it
Preparation time: 10 minutes.
1. Cut each scallop in half horizontally.
2. Heat a non stick pan.
3. Pour the extra virgin olive oil into the pan and brown the scallops a few at a time.
4. Remove the browned scallops and place in the same pan away from fire, the semi dried tomatoes and the pitted olives for seasoning.
5. Plate up adding fresh basil leaves.
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Related products
Semi-dried red cherry tomatoes
Bright red cherry tomatoes from the south of Italy that are halved and partially oven dried then seasoned with natural herbs and olive oil. They will give addition flavour to every recipe.

Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 001507 TIN 4/4 750 g 6
Taggiasche pitted olives
Prime quality pitted Taggiasche olives, picked in the Ligurian Riviera and preserved in extra virgin olive oil to create a product which is a a combination of the rich flavour of the olive with the sweetness of the condiment. Perfect to garnish bruschetta and croutons. They can be added to meat and fish dishes during baking in the oven to enhance the flavour of these dishes.

In extra virgin olive oil
Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 009556 GLASS JAR ML 1062 900 g 6
Extra virgin olive oil
Extra virgin olive oil, with its delicate and harmonious taste which is neither spicy, is obtained by carefully mixing different oils from traditional Mediterranean olive growing countries of Spain, Greece and Italy. This precious oil is ideal as a dressing for a variety of dishes, in particular fresh summer salads.

Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 017065 Bottle - 250 ml 250 ml 12
(+) 017070 BOTTLE 1000 ml 12
(+) 017056 PET 5000 ml 2
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