Recipe: Small octopuses and scallops in pepper sauce

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.