Santa Margherita

Directions:

Heat 1/2 tbsp. each of the butter and olive oil in saucepan over medium-low heat. Add the whole clove of garlic and sauté for a few minutes. Remove the garlic clove.
Turn up the heat to medium-high and sauté the shallot until soft. Add the brandy to the saucepan and let it cook down. Add the tomato paste, seafood stock, saffron, and some salt and pepper to taste. Let this mixture cook for about 15 minutes until reduced slightly. Add the mascarpone and stir until creamy.
Cook the pappardelle until al-dente and toss with the sauce.
Pat down the scallops with paper towels until they are dry. Season with salt and pepper.
Heat a cast iron skillet to medium-high heat and add the remaining olive oil and butter. Add the scallops and sear for about one minute on each side. They should be golden brown on the outside and cooked to about medium on the inside.
To plate, arrange the scallops around the edges of each portion of pasta and put a small handful of micro-arugula in the middle.