Octopus and Scallop Skewers with Saffron Butter and Roasted Tomato

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a baking tray, add 15 ml (1 tbsp) olive oil, half of the minced garlic, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Toss well and roast for 18 minutes, until the tomatoes soften and lightly brown.

2. 2

   While the tomatoes roast, pat the scallops very dry with paper towels. In a bowl, combine the cooked octopus and scallops with 15 ml (1 tbsp) olive oil, smoked paprika, 2 g (about 1/3 tsp) salt, black pepper, and the lemon zest.

3. 3

   Thread the skewers, alternating pieces of octopus and scallops. If using wooden skewers, make sure they have been soaked to prevent burning.

4. 4

   In a wide skillet over medium-low heat, melt the 60 g (4 tbsp) unsalted butter. Add the remaining garlic and cook for 30 seconds without browning. Stir in the saffron with its soaking water and 30 ml (2 tbsp) lemon juice. Cook for 1 more minute, stirring gently.

5. 5

   Heat a grill pan or large skillet over medium-high heat until very hot. Cook the skewers for 2 to 3 minutes per side, turning carefully, until the scallops are golden and opaque and the octopus has lightly crisp edges.

6. 6

   Transfer the skewers to the saffron butter skillet and baste them for 1 minute, turning so they are evenly coated.

7. 7

   Spread the roasted tomatoes on a serving platter and gently crush them with a spoon to create a rustic base. Arrange the skewers on top.

8. 8

   Finish with fresh parsley, chives, and any remaining saffron butter from the pan. Serve immediately with wedges from the same lemon if desired.