Brocheta de vieiras y boletus con crema de escalivada

Go to Image Skewered scallops and boletus with escalivada cream
Ingredients

Serves 4:

  • 4 Scallops
  • 4 Boletus
  • 1 Aubergine
  • 1 onion
  • 1 red pepper
  • 1 Green Pepper
  • 500 gr. of Liquid Cream
  • Oil
  • Salt

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.