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Seafood in Creamy Cognac Sauce

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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!