Belgian Endive
Scallops and Belgian Endive

scallop0.gif - 3.23 K serves 4

2shallots, chopped
2garlic cloves, chopped
3tablespoons olive or vegetable oil
1pint cherry tomatoes, halved
1pinch of each thyme, marjoram,
oregano, basil
4Belgian Endives, cut up
1 1/2pounds of bay scallops
a splash of sherry
2tablespoons butter
basil sprigs for garnish

Saute 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. Saute 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.

scallop1.jpg - 20.52 K

scallop2.jpg - 3.76 K scallop3.jpg - 1.97 K Recipes

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