Ingredients
- 600 ml wine (white)
- 190 gr scallops (cleaned)
- 180 gr shrimp (peeled)
- 100 gr angel hair pasta
- 30 ml cognac
- 26 gr garlic (minced)
- 8 gr butter
- 7 gr 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.
