Scallops and Belgian Endive
2 shallots – chopped
2 garlic cloves – chopped
3 tablespoons olive or vegetable oil
1 pint cherry tomatoes – halved
4 Belgian Endives – cut up
1 1/2 pounds bay scallops
Splash of sherry
2 tablespoons butter
Basil sprigs – for garnish
SautÃ© the shallots and garlic in the oil until the shallots are translucent. Add 3 cut up Belgian Endives (reserve one for later), tomatoes, scallops, spices, sherry, and butter. SautÃ© until the scallops are done (about five minutes) and remove from heat. Add the reserved cut up endive and stir.
Serve over cooked pasta. Garnish with basil.