Roasted Garlic and Bay Scallops

 

Ever had one of those appetizers you want to eat again and again?  There is something about roasted garlic that brings me back to a recipe.  It has a creaminess and  soft mellow sweetness that goes with so many things.  This recipe for roasted garlic and bay scallops capitalizes on the garlic by enhancing the creaminess with real cream but cuts it with just enough lemon to perfectly balance the flavors.  The sauce lingers on the tongue tempting you to lick the dish.  I hope you get an opportunity to enjoy this dish.  The original version came from a Food & Wine magazine years ago.

Ingredients

• 1 head garlic
• 3 Tablespoons olive oil
• 2 sprigs fresh thyme
• 2 Tablespoons butter
• 1/4 cup shallots, minced
• 1/2 cup dry white wine
• 1 cup whipping cream
• 1 pinch saffron
• 1 teaspoon sugar
• 1/2 teaspoon old bay seasoning
• 3/4 pound bay scallops
• 1 Tablespoon lemon juice
• salt & pepper, to taste

Cut garlic head in half horizontally, place bottom half and pieces from top half on a square of foil large enough to wrap up into a bundle.  Drizzle olive oil over exposed garlic cloves. Lay the sprigs of thyme over the top and season with salt and pepper.  Wrap the foil up around the garlic and seal so the steam stays in the package. Bake in 350° F oven for 35 minutes.  Remove and cool to room temperature.  Discard the thyme, squeeze the roasted garlic out of the skin and mash into a paste.

Heat cream and pinch of saffron together until the edges of cream  just begin to bubble.  Take off heat add roasted garlic and stir until combined.

Saute shallots in butter over low heat until tender.  Add wine and reduce by half. Add scallops and cook about 1 minute.  Add cream/saffron/garlic mixture, sugar, and old bay seasoning (or Lawry's or some other seafood seasoning).  Cook another minute.  Be very careful not to over cook the scallops.  If necessary, remove scallops and continue to cook sauce until desired consistency.  Take off heat, add lemon juice.  Taste and add salt and pepper as needed.  Sprinkle with chopped parsley or chives for garnish. (Tip for cutting up chives - use sharp kitchen shears and snip rather than cutting them with a knife.)

Serve with crusty french bread and a crisp white wine.  If you find the perfect wine for this, let me know!  We've had some good ones with it, but haven't found the perfect one yet.