Scallops In Tomato And Paprika Sauce - scallops

Method

• If scallops are large, cut in 3 or 4 pieces.
• If they are tiny bay scallops, leave them whole.
• Heat the butter in a sautepan and add the scallops.
• Cook, shaking the skillet or stirring, for about 2 minutes.
• Remove from pan with a slotted spoon and set aside. Sprinkle with salt and pepper.
• Add the cognac or brandy to the pan and flambe.
• Let flame until it dies out, without shaking the pan. Add the paprika; stir it through, then add the tomato sauce, garlic, parsley, salt and pepper to taste.
• Cook about 3 or 4 minutes.
• Return scallops to the pan and toss in the sauce.
• Spoon into 4 to 6 scallop shells and top with cheese.
• Place on a cookie sheet in a 400° oven and let heat just long enough to melt the cheese and heat the scallops through, about 3 to 5 minutes.
• Serve immediately.