SCALLOPS WITH PAPPARDELLE, MARJORAM AND ROASTED GARLIC

SCALLOPS WITH PAPPARDELLE, MARJORAM AND ROASTED GARLIC image

Yield 6 servings

Number Of Ingredients 11

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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

Steps:

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.