Scallops and Belgian Endive

Scallops and Belgian Endive

2 shallots – chopped
2 garlic cloves – chopped
3 tablespoons olive or vegetable oil
1 pint cherry tomatoes – halved
Pinch thyme
Pinch marjoram
Pinch oregano
Pinch basil
4 Belgian Endives – cut up
1 1/2 pounds bay scallops
Splash of sherry
2 tablespoons butter
Basil sprigs – for garnish

Sauté 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. Sauté 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.