Scallops in Tomato and Paprika Sauce

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 flambé.

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.