The coffe oil

The subtle aroma of coffee is combined to perfection with a wide variety of dishes, fish, pasta, salads and desserts; offering the creative kitchen chef a whole palette of tastes for him to display his talents.
The best way to extract and conserve these aromas is in the form of oil, because the coffee beans contain a weak proportion of oil whose aromas are liberated during the roasting process. Oil is obtained by simply exerting pressure to roasted beans without any additive, this pure virgin oil has a strong concentration of aromas that are diluted in two ways in order to be consumed.

Cafolive :
Pure virgin oil of roasted coffee obtained from arábica coffee beans roasted with the best of cares, mixed then to Catalan olive oils of the “arbequina” variety with little acidity. [ Order for France ]

Caféissimo :

Pure oli from roasted coffee, obtained from arábica roasted coffee beans, with the best of care, mixed with rapeseed oil, rich in Omega 3 and neutral in taste, liberating this way all the palette of its exceptional aromatic qualities. [ Order for France ]

Sea Scallops with Coffee Oil

A recipe by Olivier Berté using the oils of Soluna café, for 4 people

4 personnes

Preparation : 30 minutes Cook time: 15 minutes

High

Ingredients :

•12 high-quality Sea Scallops • 12 thin slices of proscuitto or bacon • 200g fresh spinach • 1 yellow pepper • 1 red pepper • 1 ripe mango • 2 mini zucchinis • 1 branch of thyme • 1 tablespoon of leek fronds • 15g butter • toothpicks • 3 tablespoons of coffee oil • juniper berry branches.

Preparation :

- Preheat the oven to 350 F, or 180 C.
- Dry the scallops with a paper towel and let them marinate in 2 tablespoons of coffee oil.
- In the meantime, remove the spinach leaves from their branches and wash them in cold water. Let them dry.
- In a pan, melt some butter and cook the spinach over medium-low heat, seasoning with salt and pepper until wilted.
- Wash the mini zucchinis, slice them, and add to pan with added butter, thym. Place a portion on each plate, topping with a slice of the mango.
- Roast the peppers in the oven for about 25 minutes, placing them in a plastic bag afterwards to easily remove the skin.
- Slice the scallops in 2, horizontally, and season with salt and pepper.
- On top of half of the scallops, place a slice of red pepper, yellow pepper, and some spinach leaves, cap with the other scallop halves, and secure it with the bacon or proscuitto and a toothpick.
- Saute lightly in a bit of butter.
- Remove from pan and place on pre-decorated plates, topping with a drizzle of coffee oil. Decorate withe the leek fronds and the juniper berry branches.
- Serve after having removed the toothpicks. Eat and enjoy!

Astuce :You can also prepare this recipe with Cafolive.