Scallops flambé with Cognac

• 15 scallops with or without shells
• 15 g butter
• 3 tbsp chopped shallots
• 1/2 tbsp chopped garlic
• 1 tbsp chopped parsley
• 10 cl Cognac
• 20 cl dry white wine
• 20 cl single cream
• Pepper
• Salt

Heat up your TEFAL frying pan until the Thermo-Signal becomes red. This means your frying pan is at the right temperature to start cooking. Melt the butter with the shallots, then add the scallops.

Sauté the scallops but leave them transparent in the middle. Then take them out of the frying pan and reserve. Add the garlic and parsley in the frying pan and leave to brown for a few seconds.

Reheat the pan and pour the Cognac. Then flame until the it goes out.

To succeed in flaming your dish, pour a glass of alcohol of your choice on your ingredients in the hot pan. Crack a match and light on the edge of your pan. Make sure you do not flame underneath an extractor fan.

Once the flame out, add the scallops. Do not flame the scallops as it would deteriorate the flavor. Then add the white wine and leave it to reduce by half. Add the cream and leave it longer until the sauce thickens.

Enjoy hot plain or accompanied by linguine or sauté vegetables.