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Scallops with Ceps and Boletus Flavoured Extra Virgin Olive Oil

Ingredients

Scallops
Ceps - mushroom variety (frozen or fresh)
Shallots
Chicken broth or meat stock
Boletus flavoured extra virgin olive oil – Torres Silencio
Salt

Preparation

Clean ceps, if they were frozen, blanch in boiling water.

Slice shallots and sauté in boletus flavoured extra virgin olive oil until shallots begin to brown. Add thinly sliced ceps, sauté together and add a touch of broth. Cook for about 10 minutes.

To finish, sauté scallops in boletus flavoured extra virgin olive oil on a ceps base and drizzle boletus flavoured extra virgin olive oil over scallops. Serve.

Recipe from Sergi Millet, chef of Mas Rabell Restaurant, named Best winery restaurant in Spain by Wine & Spirits Magazine.

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