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

Instructions

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.