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SCALLOPS Flambé with Cognac

To accompany my lobster tails, I made these shrimp and scallops flamed in brandy, ½ oz and 1 oz the recipe for the stove Loll .
I strongly advice you because another pure delight

1 cup scallops, small, fresh

1 cup shrimp, medium size, cooked

1 clove garlic, minced 1

tbsp butter 1 tbsp

olive oil

10 sundried tomatoes, diced

3 shallots, chopped (green onion)

1 teaspoon ginger, chopped fresh

Salt to taste Pepper, to taste

1 / 2 oz cognac

-Cook scallops on fire heat in butter and olive oil about 3 minutes.

-Add all other ingredients except shrimp and alcohol. Cook 2 minutes.

-Add shrimp. Cook 1 minute.

-Pour the brandy and flambé. Stir with a wooden spoon slowly until there is more fire.

-Serve as an appetizer.

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(Source: Revenue Quebec)