Scallops in Garlic Cream Sauce

• 1/4 cup olive oil, plus 2 tablespoons
• 5 cloves garlic, finely chopped
• 4 cloves shallots, chopped
• 2 cups white wine
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
• 1 teaspoon chopped thyme leaves
• 2 cups heavy cream
• 3 pounds sea scallops
• 1 1/2 cooked linguini
• 1/2 cup grated Romano cheese

In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness.

To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a separate plate. Add cream sauce to a saute pan and toss the drained pasta with the cream sauce and scallops. Transfer to a serving dish, and sprinkle with cheese. Garnish with fresh basil. Serves 6.