Preheat oven to 400 degrees F.

Place garlic on a piece of foil and spoon 3 tablespoons of olive oil on top of cut garlic.

Wrap tightly to make a pouch and put directly into the oven for 45 minutes or until garlic is soft.

Once cool enough, squeeze cloves into a pot and add chicken stock.

Cook on high for 10 minutes or until stock reduces by half.

Add cream.

Using an immersion blender, puree until smooth and continue to cook on low.

In a large saute pan over medium-high heat, heat 1 tablespoon of olive oil and 2 tablespoon of butter. Season scallops with salt and pepper.

Cook scallops to brown on each side.

Plate scallops, pour on sauce and add scallions.

Recipe adapted from Emeril