And if you use the olive oil in this way, then you have the purity of the dish, and the quality of the olive oil. You can taste that so beautifully through and through.

— Michelin star chef Wilco Berends

Ingredients:

• 4 scallops
• 1 small fennel
• 1 dash of Ricard
• 1 tentacle pulpo (pre-cooked)
• TOPIKÁ Original olive oil
• Neutral oil
• Maldon salt
• Fresh dill
  
  

For the squid sauce:

• Remains of the scallop (cutting remains)
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 200 ml fish stock
• 1 tablespoon squid ink (available at fishmongers or delicatessens)
• TOPIKÁ Original olive oil
  
  

For the aioli:

• 1 egg yolk
• 1 teaspoon mustard
• 1 clove garlic, finely chopped
• 150 ml neutral oil
• 1 dash of lemon juice
• Salty
  
  

Preparation method:

Squid sauce:

1. Heat a dash of TOPIKÁ Original olive oil in a pan and fry the shallot and garlic.
2. Add the scallop trimmings and fry briefly.
3. Deglaze with fish stock and let it reduce for 10-15 minutes.
4. Strain the sauce, add the squid ink and stir well. Keep warm.
   
   

Fennel:

1. Cut the fennel into small cubes (brunoise).
2. Heat a little olive oil in a pan, add the fennel and fry briefly.
3. Deglaze with Ricard and simmer gently until the liquid has evaporated.
   
   

Pulp & scallop:

1. Fry the pulpo in a dash of neutral oil until it is nice and crispy.
2. Heat a dry pan over high heat and place the scallop in it with a pinch of salt.
3. Turn the heat back to medium, add some olive oil and fry the scallop briefly on both sides until golden brown.
   
   

Aioli:

1. Beat the egg yolk with mustard and a pinch of salt.
2. Add the oil little by little while continuing to beat until it becomes a thick emulsion.
3. Mix in garlic and lemon juice. Place in a piping bag or use a spoon to apply.
   
   

Plating:

1. Place a ring mold on the plate and fill with the fennel.
2. Place the scallop on top and garnish with fresh dill.
3. Place the pulpo next to it.
4. Using a spoon, press small driplets of the squid sauce between the scallop and the pulpo.
5. Apply four dots of aioli on the pulpo.
6. Finish with a nice drizzle of TOPIKÁ Original olive oil over the dish.