Scallops Americaine

• 1 1/2 pounds sea scallops
• 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
• 4 tablespoons coarsely chopped fresh tarragon or 1 teaspoon dried tarragon
• 1/2 cup bottled clam juice
• 2 cups crushed or blended canned tomatoes
• 18 teaspoon cayenne pepper
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons butter
• 2 tablespoons Cognac

1. If necessary, pick over the scallops to remove bits of seaweed or other foreign particles.
2. Heat one tablespoon of the oil in a saucepan and add the shallots, onion and garlic.
3. Cook, stirring, until wilted.
4. Add the wine and 2 tablespoons fresh tarragon (1 teaspoon dried) and bring to the boil.
5. Cook until the wine is reduced by half.
6. Add clam juice, tomatoes, cayenne, salt and pepper.
7. Bring to the boil and let simmer five minutes.
8. Line a saucepan with a sieve and pour the sauce into it.
9. Stir to extract as much liquid as possible from the pulp and herbs.
10. Discard the solids.
11. There should be about 2 cups of sauce.
12. Meanwhile, heat the remaining tablespoon of oil and one tablespoon of the butter and add the scallops.
13. Cook, stirring, about one minute and add the Cognac.
14. Cook about 30 seconds and add the tomato sauce.
15. Stir to blend and bring to the boil.
16. Stir in the remaining tarragon and tablespoon of butter.
17. Serve.

olive oil, shallots, onion, garlic, white wine, tarragon, clam juice, tomatoes, cayenne pepper, salt, freshly ground pepper, butter, cognac

Taken from cooking.nytimes.com/recipes/2221 (may not work)