Scallops & Roasted Garlic Cream

• Gluten free

• Seafood

  • 1 lb Sea scallops, large

• Produce

  • 2 heads Garlic
  • 1 Scallions

• Canned Goods

  • 2 cups Chicken stock

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Cream

Found on hugsandcookiesxoxo.com

Description

Ingredients

• 2 heads garlic, sliced horizontally
• 3 tablespoons olive oil, plus 1 tablespoon olive oil
• 2 cups chicken stock
• ½ cup cream
• 2 tablespoons butter
• 1 pound large sea scallops
• Salt and freshly ground black pepper
• Chopped scallions, garnish

Directions

• Preheat oven to 400 degrees F.
• Place garlic on a piece of foil and spoon 3 tablespoons of olive oil on top of cut garlic.
• Wrap tightly to make a pouch and put directly into the oven for 45 minutes or until garlic is soft.
• Once cool enough, squeeze cloves into a pot and add chicken stock.
• Cook on high for 10 minutes or until stock reduces by half.
• Add cream.
• Using an immersion blender, puree until smooth and continue to cook on low.
• In a large saute pan over medium-high heat, heat 1 tablespoon of olive oil and 2 tablespoon of butter. Season scallops with salt and pepper.
• Cook scallops to brown on each side.
• Plate scallops, pour on sauce and add scallions.
• Recipe adapted from Emeril