Scallops With Roasted Garlic and Saffron Sauce

Jack and Kay Hartman.
This recipe is based on a recipe in the April 1996 issue of "Bon Appetit."

1 head garlic
3 tablespoons olive oil
2 tablespoons butter plus additional butter for sauteeing the scallops
1/4 cup minced shallots
1/2 cup dry white wine
1 cup whipping cream
pinch of saffron threads
1 tablespoon lemon juice
1 teaspoon sugar
salt and pepper to taste
1 pound sea scallops

Preheat oven to 400 degrees F. Cut top 1/2 inch off garlic head, exposing cloves. Place garlic in small baking dish. Drizzle with oil. Bake until garlic is very soft, about 30 minutes. Cool 10 minutes. Squeeze garlic out of skin into small bowl. Mash with fork. Set aside. Melt butter in heavy large skillet over medium-high heat. Add shallots and saute until translucent, about 3 minutes. Add wine and boil until reduced by half, about 2 minutes. Add cream and saffron. Reduce heat and simmer until reduced to sauce consistency, about 3 minutes. Puree in a blender and strain. Return strained sauce to the pan. Stir in mashed garlic and lemon juice. Add sugar. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat in a saucepan before using.) Over high heat, saute scallops in butter until just done, about 3 minutes on each side. Divide sauce and scallops among 4 plates and serve.

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