Scallops with Ceps and Boletus Flavoured Extra Virgin Olive Oil
Ingredients
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Scallops
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Ceps - mushroom variety (frozen or fresh)
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Shallots
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Chicken broth or meat stock
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Salt
Preparation
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1. Clean ceps, if they were frozen, blanch in boiling water.
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2. 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.
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3. 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.
