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

Description

This Delicate Savory Version Of The Frothy Dessert Sauce Is A Lovely Accompaniment To Almost Every Kind Of Fish. Market Tip: Farmed Bay Scallops...

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