Seafood. Scallops, shrimp and octopus fry in olive oil separately.
Vegetables. Cook the vegetables separately as well. First we cook broccoli, then Kenyan beans and then baby peas. Dip the asparagus in boiling water for no more than 15 seconds.
Truffle sauce. Add butter to a preheated pan, then cream and truffle paste, bring to a boil, salt, pepper and cook until the consistency of thick yogurt.
Innings. Arrange broccoli, Kenyan beans, asparagus, baby peas, shrimp and scallops on a plate. Place the octopus in the center of the plate. Serve truffle sauce separately.