Ingredients
3 large heads garlic, broken into cloves, husks intact
2 tbsp olive oil
1 tsp kosher salt
18 medium scallops
2 tbsp extra virgin olive oil
1 1/2 cups chicken stock
1 1/2 cups white wine
1 tsp marjoram
2 tsp butter
1 lb pappardelle, cooked
Freshly ground pepper
Preparation
Preheat oven to 375.
Toss the garlic cloves with the olive oil and 1 tsp salt and heat in oven 15 minutes. Remove the garlic, let cool, peel and slice. Saute 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 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 in salt and pepper to taste. Divide between 6 individual plates.
