Servings:
6 servings
Ingredients
- 3 large heads garlic, broken into cloves, husks intact
- 2 tbl. olive oil
- 1 teaspoon kosher salt, plus more to taste
- 18 teaspoon u-10 scallops
- 2 teaspoon tbl. extra virgin olive oil
- 1 1/2 cup chicken stock
- 1 1/2 cup white wine
- 1 teaspoon marjoram
- 2 teaspoon unsalted butter
- 6 cup pappardelle, cooked
Preparation
Baking Directions:
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.
