Pound the scallops very thin between sheets of wax paper and season them.
Heat the butter to sizzling in a heavy skillet and saute the scallops quickly, not more than 3 minutes on each side.
Light the warmed cognac and pour over the scallops.
When it burns out remove the scallops to a heated platter.
Pour the cream into the skillet, stir it well to get up all the brown bits, and pour over the veal.
Serve at once.