Add To Favorites
Heat olive oil and butter in a large skillet over moderate heat. Add scallops and sear on each side for a couple of minutes. Add cognac and ignite if you wish. Once the flames are gone, add a few ladles of the sauce and cook for a few more minutes.
Serve over rice or pasta with a garnish of fresh tarragon.
Heat olive oil in a medium-size pot over moderate heat and add shallot, onions and garlic. Cook, stirring frequently to wilt. Add wine and bring to simmer. Cook wine until reduced by half. Add seafood stock, tomatoes, Cayenne olive oil, and tarragon and bring to simmer. Simmer for 15 minutes then season with salt and pepper and pour through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.