Ingredients
- 2 1/2 cups wine (white)
- 3/4 pound scallops (cleaned)
- 3/4 pound shrimp (peeled)
- 8 ounces angel hair pasta
- 2 tablespoons cognac
- 3 tablespoons garlic (minced)
- 1 tablespoon butter
- 1/4 cup tarragon (fresh)
In a large saute pan combine the wine, garlic and herbs. Bring to a simmer. Add the cognac and butter and continue to simmer until the sauce is reduced by half.
Add the shrimp and scallops to the sauce. Stir well and cook for 2 4 minutes until the shrimp and cooked through.
Meanwhile cook the pasta according to package directions.
Arrange shrimp and scallops over pasta on each plate and spoon sauce over each.
