Scallops & Spring Greens with La Verde Olives

This spicy scallop dish by our good friend, James Strawbridge is the ultimate surf n’ turf treat. The addition of our La Verde olives helps provide a herby profile and salty tang to the seasonal shredded spring greens.


8-12 scallops
1 tbsp olive oil
1 tsp of paprika
Pinch of sea salt
185g La Verde olives
75g ‘Nduja spicy sausage
200g spring greens, shredded
1 shallot, thinly sliced
1 preserved lemon, thinly sliced


Coat your scallops in olive oil and sprinkle with sea salt and paprika. Heat a non-stick frying pan and cook your scallops for 2-3 mins on each side.

In another pan heat your spicy sausage, shallot, olives, lemon and spring greens.

Stir well and serve as soon as the spring greens wilt and the shallot softens with pan fried scallops on top.