Ingredients
1/2 Cup Jarred Green Cocktail Olives
8oz Canadian Bacon
2 1/4" Slices of fresh Pineapple
4 Jalapenos
1 Lb Digby Bay Sea Scallops (Preferably “Dry”)
Preparation
Make the “Olive Salt” Preheat oven to 175F. Press the olives between layers of paper towels to extract as much moisture as possible. Mince olives and spread in a thin layer over a baking sheet. Bake at 175F for 45 mins.
