Seafood in Creamy Cognac Sauce
If you love seafood, then you NEED this recipe in your life! Serve over pasta for the perfect meal. This is a fabulous cream sauce, too!
Seafood in Creamy Cognac Sauce
Ingredients
Seafood
- 1 ½ pounds shrimp peeled and deveined
- 1 ½ pounds sea scallops
- 2 T. olive oil
- 2 T. butter
- Generously season the scallops and shrimp on both sides. Use what you like: paprika, garlic powder, onion powder, salt/pepper
Sauce
- 1 T. butter
- 1 shallot chopped
- 2 garlic cloves chopped
- ½ cup Cognac
- 2 cups chicken broth
- ½ cup heavy cream
- ⅔ cup Parmesan cheese
- 8 ounces cooked pasta buttered
- 2 bunches broccolini trimmed
Instructions
- Heat 1 T. butter and 1 T. oil in a skillet on high heat.
- Add sea scallops and sear on both sides. Remove to a plate.
- Heat the other 1 T. of oil and 1 T. butter and sear the shrimp. Remove to a plate.
- In the same skillet, melt the butter and add the shallots/garlic until fragrant.
- Slowly add cognac and let it simmer/reduce down a minute or 2.
- Add broth, cream and cheese. Let sauce reduce.
- Return seafood to pan and let heat through. Add broccolini a few mins.
- Serve over pasta!
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