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.
Preparing Belgian Endive
Dips: Guacamole, Blue Cheese, and Salsa
Belgian Endive, Ham, and Cheese au Gratin
Braised Belgian Endive
Cream of Belgian Endive Soup
Scallops and Belgian Endive
Shrimp Salad with Belgian Endive
Belgian Endive and Fruit
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