Recipe: Small octopuses and scallops in pepper sauce

Name: Petits poulpes et st jacques en poivronade
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 portions
Ingredients: 300 g de petits poulpes nettoyés et passés 1 nuit au congélateur*; 8 belles coquilles st jacques françaises fraîches fendues en 2; 50 g de poivrons confits jaunes et rouges taillés en filaments; 1 échalote ciselée (grise si possible); 10 cl de vin blanc sec; un peu de fleur de thym(citron); 1 peu de verveine citronnée (fraîche ou séchée); 5 g de gingembre haché; 30 g de poivrons "gouttes"*; 2 gousses d'ail dégermées et émincées finement; huile d'olives; sel fin et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (5 reviews) Fishes

Prep 30 min

Cook 15 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

300 g of small cleaned octopuses, frozen overnight*
8 beautiful fresh French scallops, split in half
50 g of preserved yellow and red peppers cut into thin strips
1 shallot, minced (grey if possible)
10 cl of dry white wine
a little thyme flowers (lemon)
a little fresh lemon verbena (fresh or dried)
5 g of chopped ginger
30 g of pepper "drops"*
2 garlic cloves, deveined and finely sliced
olive oil
fine salt and ground pepper

Step-by-step directions

1 In a saucepan, pour a little olive oil then add your minced shallot, sweat it, then add your octopuses, stir, season with salt and chopped ginger, plus verbena and thyme.

2 Moisten with your white wine and let cook gently covered for 20 minutes.

3 Meanwhile, in a pan pour a little olive oil, when it is very hot place your scallops and garlic slices, salt and pepper, cook 20 seconds on each side then turn off the heat, add your small peppers and those cut into strips and keep covered.
Finishing
Turn the heat back on under your preparations, drain your octopuses and reduce your sauce by 3/5, place your scallops and garlic slices at the bottom of your plate then decorate around with your small peppers, place your octopuses on top and pour your hot reduced and strained sauce over your preparation.
*These small peppers called "drops" come from the Amazon (Peru exactly), they can be found frozen raw or canned, they are slightly spicy but at the same time sweet
*To make the small octopuses less firm, freezing is a good idea but you can also buy them already frozen.

Cuisson lapin Poivronade