Place the vegetables on a tray with salt and oil and bake in the oven for about 4 minutes at 180 ºC.
Once the vegetables are roasted, remove them, leave them to cool and peel them, then mash them with liquid cream and set aside.
Take a stick of about 10 cm and insert a slice of boletus and a slice of scallop until the stick is complete.
Once the brochette is ready, mark it on the griddle.
Presentation: Place the skewer on a scallop shell and cover with the escalivada cream.