Seafood Pate

This recipe make a large quantity, which is good as it´s simply a delicious seafood pate. Don´t worry that it appears to liquid at first, the gelatin from the fish will set it once it´s refrigerator. 1 pound white fish 6 tablespoons butter 6 green onions, chopped 1 clove garlic, crushed 1 pound raw shrimp, shelled and cleaned 1/2 pound scallops 2 Tablespoons cognac 1/2 cup whipping cream 1 Tablespoon lemon juice 1 teaspoon paprika 1/8 teaspoon cayenne pepper 1/2 teaspoon salt Remove any skin from the fish and pull out any bones; cut fish into chunks and set aside. Melt butter in a large skillet over medium low heat. Add green onions and cook for 2 minutes. Stir in garlic, fish, shrimp and scallops, cook stirring often until shrimp are pink and fish flakes. Remove from heat. Warm the cognac or brandy in a small saucepan, ignite and pour over fish mixture and let flames die down. Stir in cream, lemon juice, paprika, cayenne and salt. Pour cooled seafood mixture into a food processor fitted with a metal blade and process until smooth. Season with salt to taste. Pour mixture into 1 large or several small serving dishes, cover and refrigerate until firm. Decorate with lemon slices, dill sprigs and small cooked shrimp if desired.