Pierre Franey - Recipes - Scallops Américaine

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons finely chopped shallots
• 1 tablespoon finely chopped onion
• 1/2 teaspoon finely minced garlic
• 1/2 cup dry white wine
• 1/4 cup coarsely chopped fresh tarragon or 1 teaspoon dry
• 1/2 cup fish stock or bottled clam juice
• 2 cups crushed canned tomatoes
• 1/8 teaspoon cayenne pepper
• Salt and freshly ground pepper to taste
• 2 tablespoons butter
• 1-1/2 pounds medium-size sea scallops (if using large sea scallops, slice them in half lengthwise)
• 2 tablespoons cognac