Step 1

Preheat oven to 400 degrees F.

Step 2

Place garlic on a piece of foil and spoon 3 tablespoons of olive oil on top of cut garlic.

Step 3

Wrap tightly to make a pouch and put directly into the oven for 45 minutes or until garlic is soft.

Step 4

Once cool enough, squeeze cloves into a pot and add chicken stock.

Step 5

Cook on high for 10 minutes or until stock reduces by half.

Step 6

Add cream.

Step 7

Using an immersion blender, puree until smooth and continue to cook on low.

Step 8

In a large saute pan over medium-high heat, heat 1 tablespoon of olive oil and 2 tablespoon of butter. Season scallops with salt and pepper.

Step 9

Cook scallops to brown on each side.

Step 10

Plate scallops, pour on sauce and add scallions.

Step 11

Recipe adapted from Emeril