Scallops in Roasted Garlic Tarragon Cream Sauce

By CheeseDiva

Ingredients

• 1/4 cup olive oil, plus 2 tablespoons
• 1 head of garlic roasted, with cloves removed from skins
• 4 cloves shallots, chopped
• 2 cups white wine
• 2 tablespoons chopped fresh parsley leaves
• 4 tablespoons chopped fresh tarragon leaves, plus sprigs for garnish
• 1 teaspoon chopped thyme leaves
• 2 cups heavy cream
• 1 1/2 pounds (20/30 count) sea scallops
• 1 1/2 to 2 pounds cooked whole grain pasta for an accompaniment
• 1/2 cup shredded or shaved Parmigiano Reggiano

Preparation

Step 1

In a large saute pan, heat 1/4 cup oil and cook shallot until translucent, about 2 minutes. Add garlic. Deglaze the pan with the wine, and add parsley, tarragon and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Add cream sauce to saute pan to toss the drained pasta with the cream sauce and seafood, reserving a few scallops and for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange scallops on top and garnish with tarragon sprigs