Grilled Potatoes with Scallops

Rinse the potatoes thoroughly. Cut off the ends and then cut the rest of each potato into 8 slices. Boil in a large pot with salted water for about 5 minutes until al dente. Drain and rinse with cold water. Transfer to a bowl and mix with the olive oil.

Rinse the scallops and pat dry with a paper towel. Cut each into 4 slices. Rinse the lemon balm, shake dry and pluck off the leaves. Stir the lemon juice into the tapenade.

Season the potato slices with salt and pepper and lay 16 slices on a wire rack. Place a slice of scallop on each potato slice and then add a small spoon of the tapenade mixture.