Seafood Skewers With Tarragon

Preparation:

Preparation: Clean the cuttlefish, baby octopus and scallops, wrap the latter in slices of bacon. Thread the ingredients onto 4 skewers, alternating them. Melt the butter in a pan, brown the skewers turning them on all sides, sprinkle with a small glass of Cognac, let it evaporate, add a few minced tarragon leaves and a spoonful of pepper. Season with salt, cook for another 5 minutes and serve.