2 TBSP Butter
1 TBSP Tomato Paste ( Look for paste in a toothpaste container )
2 cloves fresh Garlic (minced)
1/2 tsp Louisiana Hot Sauce (NOT TABASCO, (try Crystal N.O. Fav)
1 pound Sea Scallops ( drained)
1 TBSP Capers
1/2 TBSP Parsley leaves (dried)
1/4 cup Cognac
pinch of Fresh ground Black Pepper
1/2 cup Heavy Cream
=======================
Heat butter over medium heat in a saute pan. Add garlic and saute for 30 seconds. Add scallops and cook for 1 minute on EACH side. Pull pan from heat and add Cognac and Flambe!
When flame dies, add heavy cream, tomato paste, hot sauce, capers, parsley, and black pepper. Combine and heat until sauce thickens. Serve with steamed veggies. Serves 2.... In case of Divorce,you my fight for the custody of this recipe....Ed