Shrimp and Scallops in Garlic Cream Sauce : Robert Irvine

Ingredients

• 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
• 1 1/2 pounds (20/30 count) sea scallops
• 1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
• 1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
• 1/2 cup grated Pecorino Romano