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Scallops: Sea Scallops with Roasted Garlic Sauce

Source of Recipe

Jake's Seafood cookbook


List of Ingredients

4 heads garlic
2 tablespoons chopped shallots
2 tablespoons white wine vinegar
3/4 cup dry white wine
1/4 cup cream
1/2 pound butter, cut into small cubes
2 tablespoons butter for frying
24 jumbo sea scallops
1/2 cup flour to dust scallops
2 tablespoons chopped chives


Recipe

Roast 4 heads of garlic until soft; allow to cool. Separate coves and squeeze out pulp. Combine with shallots, wine and vinegar, and simmer over medium heat for 15 minutes, or until liquid has just about gone. Add cream and reduce for another 3-5 minutes.

Remove from heat and add butter a little at a time, stirring constantly, waiting between additions for butter to melt. (Can return to very low heat just until begins melting) Once all butter just melted and blended, remove sauce. Dust scallops in flour and shake off any excess. Heat butter in skillet over medium heat. Add scallops and brown them for 2-3 minutes on each side. Pour sauce in plates and arrange scallops in sauce. Garnish with chives.