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updated 4/17/2013 8:28:37 AM ET 2013-04-17T12:28:37

Recipe: Scallops with pappardelle, marjoram and roasted garlic

Ingredients
  • 3 Large Heads Garlic, Broken into Cloves, Husks Intact
  • 2 Tbl. Olive Oil
  • 1 Tsp. Kosher Salt, Plus More to Taste
  • 18 U-10 Scallops
  • 2 Tbl. Extra Virgin Olive Oil
  • 1 1/2 Cups Chicken Stock
  • 1 1/2 Cups White Wine
  • 1 Tsp. Marjoram
  • 2 Tsp. Unsalted Butter
  • 6 Cups Pappardelle, Cooked
  • Freshly Ground Black Pepper
Preparation

Preheat the oven to 375F. Toss the garlic cloves with the olive oil and 1 teaspoon salt and heat in the oven for about 15 minutes. Remove the garlic, let cool and peel. Sauté the scallops in the extra virgin olive oil, 2 minutes per side. Remove the scallops and discard the oil.

In the same pan, bring the chicken stock and the wine to a boil and cook to reduce the liquid by half. Add the marjoram and whisk in the butter. Combine the scallops, the sauce, and the garlic, in a large bowl and then toss with the pasta. Season with salt and pepper to taste. Serve on a platter or divide between six heated individual plates.

Serving Size

6 servings

Recipe: Fresh berry frappe

Ingredients
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup strawberries
  • 3/4 cup orange juice
  • 6 tablespoons sugar
  • 3 teaspoons vanilla
  • 3 cups vanilla ice cream
Preparation

Puree all of the ingredients in a blender. Pour into tall glasses.

Serving Size

6 servings

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