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Garlic Chile EVOO Seared Scallops

Chef Pilar Rodríguez

Courtesy of ProChile

(serves 4)


  • 18 scallops
  • 3 tablespoons merquén-flavoured olive oil
  • 2 tablespoons garlic-scented olive oil
  • 2 tablespooons fresh lemon juice
  • 2 tablespoons Chilean extra virgin olive oil
  • 1 cup finely chopped fresh coriander
  • 1 cup finely chopped fresh parsley
  • 1/2 cup diced onion
  • Salt and black pepper to taste
  • Pinch of merquén


  • Clean the scallops and leave them to marinade in the merquén-flavoured olive oil.
  • To make the pebre, mix the fresh lemon juice in a bowl, together with the olive oil, salt and pepper and emulsify. Add the coriander, parsley, diced onion and lemon zest. Set the mix aside.
  • Heat the garlic-scented olive oil in a non-stick frying pan and sear the scallops on both sides for a couple of minutes until they are a nice, golden colour.
  • Serve immediately with the green pebre.
  • Find your next dish with Chilean EVOO here:
  • Tuna & Razor Clams Ceviche
  • Ajiaco: Coriander & Merquen Scented Beef Stew


The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

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