Scallops with Roasted Garlic Cream Sauce

1. 1

   Preheat an oven to 400 degrees F (200 degrees C).

2. 2

   Spoon 3 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil.

3. 3

   Roast in the preheated oven until the garlic is soft, about 30 minutes; set aside until cool enough to handle.

4. 4

   Squeeze the roasted garlic cloves into a saucepan; pour the chicken stock into the saucepan and use a fork to mash the garlic into the stock.

5. 5

   Cook the stock over high heat until the liquid is reduced in volume by half, about 10 minutes.

6. 6

   Stir the cream into the stock and remove from heat; set aside.

7. 7

   Melt the butter with 1 tablespoon olive oil in a large skillet over medium-high heat.

8. 8

   Season the scallops with salt and pepper; sear in the hot butter and oil mixture until opaque, about 3 minutes per side.

9. 9

   Remove from heat immediately.

10. 10

    Stir the lemon juice into the cream sauce; spoon immediately onto 2 plates.

11. 11

    Arrange the scallops on the plates.

12. 12

    Garnish with the parsley to serve.

* Per serving · 4 servings · Values may vary.