1 lb. scallops
1 lb. large shrimp or prawns, raw, peeled and deveined
2 cloves garlic, chopped fine
1 med. onion, chopped fine
Pinch of tarragon
2 oz. butter oil (clarified butter)
1/4 c. white wine
1 oz. brandy
1/4 tsp. salt
1/4 tsp. pepper

To prepare butter oil, melt 3 to 4 oz. (1/2 cup) butter in saucepan on stove. The melted butter will form three layers, the fat on top, the oil in the middle, and the solids on the bottom. Skim off fat on top. Then ladle off the middle layer, which is the butter oil, and put it in a frying pan to use.

Fry the onion and garlic in the butter oil on medium heat Add the scallops and shrimp and saute for 5 minutes. Add wine, salt and pepper, and tarragon, and cook for 5 minutes. Add brandy and cook for 3 more minutes. Serve on white rice.