Scallops and Endive With Pasta |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe on another site and I have not yet tried it out. Ingredients:
2 shallots, chopped |
2 cloves garlic, chopped |
3 tablespoons olive oil |
2 cups cherry tomatoes, halved |
4 heads belgian endive, thinly sliced |
1/4 teaspoon thyme |
1/4 teaspoon oregano |
1/4 teaspoon basil |
salt and pepper, to taste |
1/4 cup sherry wine |
2 tablespoons butter |
1 1/2 lbs bay scallops |
basil sprig (to garnish) |
1 lb pasta, hot cooked,such as penne or 1 lb fettuccine |
Directions:
1. Saute the shallots and garlic in olive oil until the shallots are translucent.
2. Add 3/4 of the endive, and all the tomatoes, herbs, salt, pepper, sherry and butter.
3. Saute until the tomatoes are soft, about 5 minutes Add the scallops.
4. Saute until the scallops are cooked through, about 5 minutes; remove from heat.
5. Add the reserved endive and stir.
6. Serve over cooked pasta.
7. Garnish with basil.
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