Octopus Napoleon

Ingredients

• Octopus: 4 x 6 oz
• Scallops in shells: 12 units
• Onion: 3 oz
• Garlic: 1 oz
• Cilantro 1 bunch
• Lime: 4 units
• Vegetable oil: 2 floz
• Tomato: 4 oz
• Chives: 1 bunch
• Rocoto chilli: 2 oz
• Manioc: 12 oz
• Olive oil: 2 floz
• Salt
• Pepper

Preparation

Cook the Octopus in a steamer for 15 minutes (in water with salt), once cooled, peel it and cut in long slices, reserve in a plate.

In a pan, sauté the Rocoto chilli with onion and garlic, once caramelized, put in Blender and add some vegetable oil till you have a nice cream; add salt and pepper.

Chop tomato and onion, add some lime juice, and finish with fine chopped cilantro. On a grill (or a pan) broil the Octopus slices then reserve in a bowl with salt pepper and olive oil.

Scallop shell need to be topped with the chopped tomato and onion garnish. Mount one layer of grilled Octopus and top with the Rocoto sauce, then a layer of grilled manioc slice, repeat the same way 3 times.

In a plate, put the Octopus napoleon on a side then add 3 scallops, decor with cilantro and chives.