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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
Directions:View on Bon Appetit
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