1 head of garlic

2 eggs

1/3 cup heavy cream

Romano cheese, freshly grated

1 shallot, sliced

four scallions, sliced

1/2 lb shrimp

1/3 lb bay scallops

1/3 cup dry white wine

fettucini

butter

Bake the garlic in aluminum foil at 325 °F for 1 hour. Food process with a sharp blade. Push through a strainer to make a paste.

Cook the fettucini in boiling water.

Sauté the shallot and scallions in butter. Add the shrimp and scallops and quickly sear, tossing continuously. Add the white wine and simmer at low heat until the alcohol is boiled off.

Mix the garlic paste with the eggs, cream, and Romano cheese.

Add the fettucini to the shrimp and scallops. Toss. Add the garlic eggs mix to the pasta tossing as you go. Serve hot with Romano cheese sprinkled on top.