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1
Preheat oven to 400F.
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2
Cut top 1/4 inch off heads of garlic to expose cloves.
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3
Place garlic heads on large sheet of foil.
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4
Drizzle 1 teaspoon oil over garlic and wrap loosely but completely in foil; place packet directly on oven rack and roast until very soft, about 45 minutes.
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5
Cool.
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6
Squeeze garlic from skins into bowl.
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7
Using fork, mash roasted garlic until smooth.
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8
Heat 3 teaspoons oil in heavy large skillet over medium-high heat.
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9
Sprinkle scallops with salt and pepper.
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10
For sea scallops: Sear half at a time until brown and just opaque in center, about 1 minute per side.
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11
For bay scallops: Saute half at a time until opaque, stirring frequently, about 1 1/2 minutes per batch.
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12
Transfer to plate.
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13
Tent with foil to keep warm.
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14
Meanwhile, bring clam juice and vermouth to boil in small saucepan; remove from heat.
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15
Stir in lemon juice.
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16
Whisk egg yolks and 2 tablespoons roasted garlic puree in large metal bowl to blend.
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17
Gradually whisk in clam juice mixture.
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18
Place bowl over saucepan of simmering water (do not allow bowl to touch water) and whisk until sabayon is thick and creamy and thermometer registers 160F, about 3 minutes.
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19
Remove bowl from over water.
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20
Whisk in parsley, tarragon, and chives.
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21
Season sabayon with salt and pepper.
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22
Divide arugula among 4 warm plates; place scallops atop arugula.
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23
Spoon sabayon over scallops and serve.
