- 1 1/2 tablespoons extra-virgin olive oil
- 3 heads of garlic, cloves peeled and coarsely chopped, plus 1 1/2 teaspoons minced garlic
- 6 thyme sprigs
- 4 cups chicken stock or low-sodium broth
- Salt and cayenne pepper
- 12 sea scallops (about 1 1/4 pounds)
- All-purpose flour, for dusting
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 large egg
- 2 tablespoons red wine vinegar
- In a large saucepan, heat the olive oil. Add the coarsely chopped garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the thyme and stock and bring to a boil. Simmer over low heat until the garlic is very soft, about 30 minutes. Strain the broth into a heatproof bowl and wipe out the saucepan. Return the broth to the saucepan, season with salt and cayenne and keep warm.
- Season the scallops with salt and cayenne and dust them with flour. In a large skillet, melt the butter. When the foam subsides, add the scallops and cook over moderately high heat, turning once, until browned and cooked through, about 6 minutes. Add the parsley, minced garlic and lemon juice to the skillet and shake to coat the scallops. Set 3 scallops in each of 4 shallow soup plates.
- Return the broth to a boil. In a small bowl, whisk the egg with the vinegar; whisk the egg into the broth, whisking constantly. Spoon the broth around the scallops and serve right away.
The broth can be prepared through Step 1 and refrigerated for up to 3 days.
Ripe, citrusy Chenin Blanc.