Name: Seared Scallops with Roasted-Garlic Sabayon
Yield: 4 Servings
Ingredients: 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

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