Scallops In Tomato And Paprika Sauce

1. 1

   If scallops are large, cut in 3 or 4 pieces.

2. 2

   If they are tiny bay scallops, leave them whole.

3. 3

   Heat the butter in a sautepan and add the scallops.

4. 4

   Cook, shaking the skillet or stirring, for about 2 minutes.

5. 5

   Remove from pan with a slotted spoon and set aside. Sprinkle with salt and pepper.

6. 6

   Add the cognac or brandy to the pan and flambe.

7. 7

   Let flame until it dies out, without shaking the pan. Add the paprika; stir it through, then add the tomato sauce, garlic, parsley, salt and pepper to taste.

8. 8

   Cook about 3 or 4 minutes.

9. 9

   Return scallops to the pan and toss in the sauce.

10. 10

    Spoon into 4 to 6 scallop shells and top with cheese.

11. 11

    Place on a cookie sheet in a 400u00b0 oven and let heat just long enough to melt the cheese and heat the scallops through, about 3 to 5 minutes.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.