Peel and mince the shallots and garlic. Chop the parsley.

Melt a knob of butter in a frying pan. Add the shallots and garlic. Gather the food in the middle of the pan and increase the heat. Pour in the Cognac and flambé.

Add the parsley, white wine, cream, a pinch of salt and a twist of pepper. Cook for 5 minutes and set aside.

Melt the second knob of butter in the pan. Brown the scallops on each side for a few minutes (1 to 2 minutes depending on their size) while keeping the center transparent.

Pour the sauce over the scallops, heat for a few seconds to heat the sauce and serve immediately.