pita Seafood tapenade


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grind together – 2/3 black olives with 1/3 green olives, capers, anchovies. blend in olive oil [tapenade style]

grill – skewered butterfly prawns and scallops with olive oil, salt & pepper.

warm – heavy pita bread over hot grill and spread tapenade paste, top with butterfly prawn and scallop. garnish with fresh cilantro and lemon wedge drizzle. serve with pickle jalapeno

beer – mexican w/lime for those hot summers or a european pilsner

wine – chilled semillon or sauvignon blanc

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About dfmw

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One Response to pita Seafood tapenade

  1. Pingback: Nut du jour | the Pub servation

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