2 1/2 cups white wine
3 tablespoons garlic — minced
1/4 cup fresh tarragon or parsley or rosemary — minced
2 tablespoons cognac
1 tablespoon butter, unsalted
3/4 pound shrimp — peeled and uncooked
3/4 pound scallops — cleaned
8 ounces angel hair pasta
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.