Tender flesh and subtle sweetness, small octopuses and scallops shine in pepper sauce. The trick: freeze the octopus 24 hours to tenderise, then braise 20 minutes over gentle heat with ginger and lemon verbena. Scallops, 20 seconds each side on high heat. Together in a shallow bowl, dressed with concentrated, tangy broth.

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Ingredients for 4 servings

servings
  1. 10.5 oz (300 g) of small cleaned octopuses, frozen overnight*
  2. 8 beautiful fresh French scallops, split in half
  3. 1.75 oz (50 g) of preserved yellow and red peppers cut into thin strips
  4. 1 shallot, minced (grey if possible)
  5. 0.4 cup (10 cl) of dry white wine
  6. a little thyme flowers (lemon)
  7. a little fresh lemon verbena (fresh or dried)
  8. 0.2 oz (5 g) of chopped ginger
  9. 1.1 oz (30 g) of pepper "drops"*
  10. 2 garlic cloves, deveined and finely sliced
  11. olive oil
  12. fine salt and ground pepper