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Scallops in Creamy Cognac Sauce

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Ingredients
  

Scallops

  • 2 pounds sea scallops
  • 1 T butter
  • 1 T oil
  • seasonings I like paprika, salt, garlic powder

Sauce

  • 1 T. butter
  • 1 shallot chopped
  • ⅔ cup coganc
  • 1 cup chicken broth
  • ½ cup heavy cream
  • ⅓ cup Parmesan cheese
  • 3 bunches broccolini trimmed
  • orecchiette, cooked/buttered I used less than half a box

Instructions
 

  • Heat butter and oil in skillet on med-hi.
  • Season scallops.
  • Once the pan is hot, sear scallops on both sides and remove to a plate.
  • To the same pan, add butter and shallots to sauté.
  • Pour in coganc and let reduce a minute or 2.
  • Add broth, cream and cheese and let simmer.
  • Add broccolini a few mins and return scallops to sauce. Serve immediately with pasta added to the sauce.