Shrimp and Scallops in Garlic Cream Sauce

¼	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
1½	pounds(20/30 count) sea scallops
1½	pounds (16/20 count) shrimp peeled and deveined with tails left on
1½	to 2 pounds cooked pasta or rice, for an accompaniment
½	cup grated Pecorino Romano

In a large saute pan, heat ¼ 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 fine 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 utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs. 

Serves: 8 									Robert Irvine