Ingredients
- 3 each heads garlic, cut horizontally in half
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 2 sprig fresh thyme
- 2 sprig fresh rosemary
- 1 teaspoon coarse salt
- 2 tablespoon water
- 3 each heads garlic, cut horizontally in half
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 2 sprig fresh thyme
- 2 sprig fresh rosemary
- 1 teaspoon coarse salt
- 2 tablespoon water
- 4 each medium yukon gold potatoes, peeled, cut in 1/2
- 5 each cloves garlic, peeled, bruised
- 1 cup heavy cream
- 1/4 pound sweet butter
- 3 each heads garlic, cut horizontally in half
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 2 sprig fresh thyme
- 2 sprig fresh rosemary
- 1 teaspoon coarse salt
- 2 tablespoon water
- 4 each medium yukon gold potatoes, peeled, cut in 1/2
- 5 each cloves garlic, peeled, bruised
- 1 cup heavy cream
- 1/4 pound sweet butter
- 3/4 pound very large sea scallops, remove muscle and any grit
- 1 teaspoon olive oil
- 1 teaspoon butter
Preparation
Baking Directions:
For the garlic: Preheat oven to 350 degrees F.
In a small baking casserole, place garlic cut side down flat, distribute remaining ingredients over and cover with foil.
Place in oven for approximately 45 minutes, check to be sure not burning (add some water) when completely tender, remove and cool to room temp.
Gently lift over a plate and squeeze each head to remove roasted cloves, reserve.
For the potatoes: In a nonreactive pot combine potatoes and garlic.
Cover completely with water.
Bring to a boil, then simmer until completely tender but not falling apart.
Meanwhile, gently warm cream and soften butter.
Drain cooked potatoes, place on a cookie sheet in the oven for approximately 10 minutes to dry.
Dice dried potatoes directly into warm cream, work in softened butter season with salt and pepper.
For the scallops: In a medium skillet over medium-high heat add oil and butter.
Add scallops, cook 1 ½ minutes 1 side, season with salt and pepper, then flip, repeat 2nd side.
Remove to a towel to absorb excess fat.
To assemble: Place a small mound of potatoes in center of plate, set 2 scallops per person on each.
Top each scallop with some roasted garlic, drizzle with good olive oil, serve.
