Seared Scallops with Roasted-Garlic Sabayon

• 2 heads of garlic
• 4 teaspoons olive oil
• 1 1/4 pounds sea scallops or bay scallops
• 1/2 cup bottled clam juice
• 3 tablespoons dry vermouth
• 1 tablespoon fresh lemon juice
• 4 large egg yolks
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh chives
• 3 cups lightly packed arugula

1. Preheat oven to 400F.
2. Cut top 1/4 inch off heads of garlic to expose cloves.
3. Place garlic heads on large sheet of foil.
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.
5. Cool.
6. Squeeze garlic from skins into bowl.
7. Using fork, mash roasted garlic until smooth.
8. Heat 3 teaspoons oil in heavy large skillet over medium-high heat.
9. Sprinkle scallops with salt and pepper.
10. For sea scallops: Sear half at a time until brown and just opaque in center, about 1 minute per side.
11. For bay scallops: Saute half at a time until opaque, stirring frequently, about 1 1/2 minutes per batch.
12. Transfer to plate.
13. Tent with foil to keep warm.
14. Meanwhile, bring clam juice and vermouth to boil in small saucepan; remove from heat.
15. Stir in lemon juice.
16. Whisk egg yolks and 2 tablespoons roasted garlic puree in large metal bowl to blend.
17. Gradually whisk in clam juice mixture.
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.
19. Remove bowl from over water.
20. Whisk in parsley, tarragon, and chives.
21. Season sabayon with salt and pepper.
22. Divide arugula among 4 warm plates; place scallops atop arugula.
23. Spoon sabayon over scallops and serve.

garlic, olive oil, clam juice, lemon juice, egg yolks, parsley, tarragon, fresh chives, arugula

Taken from www.epicurious.com/recipes/food/views/seared-scallops-with-roasted-garlic-sabayon-107636 (may not work)