Scallops With Pappardelle, Marjoram And Roasted Garlic

• 3 large heads garlic, broken into cloves, husks intact
• 2 tbsp olive oil
• 1 tsp kosher salt
• 18 medium scallops
• 2 tbsp extra virgin olive oil
• 1 1/2 cups chicken stock
• 1 1/2 cups white wine
• 1 tsp marjoram
• 2 tsp butter
• 1 lb pappardelle, cooked
• Freshly ground pepper

1. Preheat oven to 375.
2. Toss the garlic cloves with the olive oil and 1 tsp salt and heat in oven 15 minutes. Remove the garlic, let cool, peel and slice. Saute the scallops in the extra virgin olive oil, 2 minutes per side. Remove the scallops and discard the oil.
3. In the same pan, bring the chicken stock and wine to a boil and cook to reduce the liquid by half. Add the marjoram and whisk in the butter. Combine the scallops, the sauce and the garlic in a large bowl and then toss with the pasta Season in salt and pepper to taste. Divide between 6 individual plates.

garlic, olive oil, kosher salt, scallops, extra virgin olive oil, chicken stock, white wine, marjoram, butter, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/scallops-with-pappardelle-marjoram-and-roasted-garlic-52279801 (may not work)