A delightful dish featuring tender scallops paired with a rich and creamy garlic sauce, perfect for a special dinner.
Preheat your oven to 350°F and prepare a small baking sheet with aluminum foil.
Preheating ensures even roasting of the garlic.
Place the garlic cloves on the foil, drizzle with olive oil, and wrap to form a sealed packet.
Sealing the packet helps to retain the garlic's natural moisture.
Roast the garlic in the oven for 25 minutes until soft and fragrant.
Check the garlic for doneness by gently pressing it; it should be soft.
Remove the garlic from the oven, let it cool slightly, then mash it into a paste in a saucepan.
Mashing the garlic releases its sweet and mellow flavor.
Add the white wine to the saucepan and simmer until reduced by half.
Reducing the wine concentrates its flavor.
Stir in the heavy cream, white pepper, and salt, and simmer gently for 10 minutes.
Simmering allows the flavors to meld together.
Pat the scallops dry with paper towels and season with paprika, salt, and black pepper.
Dry scallops sear better, creating a golden crust.
Heat olive oil in a non-stick skillet over medium-high heat.
Ensure the skillet is hot before adding the scallops.
Place the scallops in the skillet, seasoned side down, and sear for 2-3 minutes per side until golden and cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Serve the scallops on a plate and drizzle with the garlic cream sauce.
Garnish with fresh herbs like parsley for added color and flavor.
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