LaVarenne » COOKING WITH GRANDMA CHRONICLES PART 61

Ingredients

• 1½ pounds/675 g sea scallops
• ¼ cup/30 g flour, seasoned with salt and black pepper
• 2 teaspoons curry powder, more to taste
• ¼ teaspoon cayenne pepper, more to taste
• 4 tablespoons/60 g butter
• 1 large onion, finely chopped
• 2/3 cup/150 ml dry white wine
• 1 pound/420 g tomatoes, peeled, seeded and chopped
• Salt and pepper
• 2 tablespoons Cognac
• 2 to 3 tablespoons browned breadcrumbs
• 2 tablespoons/30 g butter