Scallops on Cognac Cream

.....This is one healthy Lunch you can talk and

 brag about with your Friends! 

Take some Shallots, Carrots and Celery stalk, clean it up and cut them into a brunoise (fine cubes), then saute them for 3 minutes in a pan with butter, glaze it off with Chicken Stock and reduce it on high heat for about 5 minutes (with the lid off), slice up some seedless Grapes and fold them under a crèmefrais, add a shot of Cognac and spice it with Delicious Noise. Sear the Shallots together with some sliced Garlic and extra fresh Thyme in a pan with butter, serve them in a shell and top them with the Cognac Cream... mmm, bon appétit

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