Ingredients
1 head of garlic, with top sliced off
drizzle of extra-virgin olive oil(EVOO)
1/2 lb. fresh scallops
2-3 tbsp. real butter
fresh or dried parsley
Preparation
Drizzle EVOO on cut part of garlic head, and wrap the garlic in tin foil. Put in oven and roast for 30-45 minutes in medium heat. Let it rest until it cools down enough to handle with your fingers. Then heat the butter in a saute pan, add the garlic by squeezing it out of the head. Let it cook in the garlic for a minute or two, then add the scallops. Brown both sides of the scallops. Cook until opaque 2 or 3 minutes. Sprinkle with parsley. Serve warm or hot.
