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. ---------------------------------------------------------------------------
Nutrition
Ingredients
