TubeORIGINAL Tapenade of green Nocellara olives with scallops and asparagus

15 minutes

Portions: 1

done with:

Nocellara Olive Cream with Chives and Mint (100gr)

DID YOU KNOW THAT…
We used white asparagus for this recipe, but green ones also go perfectly with the dish. Cooking the white asparagus takes about 7 minutes while the green asparagus cooks in 5 minutes.
For perfect cooking, we recommend adding a knob of butter and a spoonful of sugar to the water.

Here's how to make this recipe:

+ INGREDIENTS

+ PROCEDURE

Ingredients for 2 people:

2 tbsp TubeORIGINAL tapenade made from green Nocellara olives
600 g of scallops
300 grams of asparagus
extra virgin olive oil to taste
Salt to taste

Remove the woody part from the asparagus and cook in plenty of salted water for about 7 minutes. Drain the water and keep the asparagus aside. Cook the scallops for a minute and a half per side and top with 2 tablespoons of TubeORIGINAL Nocellara green olive tapenade.

Add the asparagus, previously sautéed for a few minutes in a pan with salt and extra virgin olive oil.

Serving recommendation:
Arrange the asparagus on the plate to create a base on which to place the scallops with TubeORIGINAL Nocellara green olive tapenade and… Bon appetit!

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