1 lb. bay scallops
2 Tbs. flour
1 lb. angel hair pasta
2/3 c. olive oil
3-4 cloves garlic, finely chopped
1/2 c. minced parsley
Ground black pepper
2 Tbs. Cognac
Bring pasta water to a boil. Toss scallops in flour so that they are lightly coated. Drop pasta into pot to cook. Quickly heat the oil in a frypan & when hot, add scallops & toss well. Shake & stir for no more than 2 minutes. Off the heat add garlic, parsley & pepper to scallops & toss another minute. Pour in Cognac & cook another half minute. Drain pasta & pour sauce over. 5 servings.
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