Scallops and Endive With Pasta

• 2 shallots, chopped
• 2 cloves garlic, chopped
• 3 tablespoons olive oil
• 2 cups cherry tomatoes, halved
• 4 heads Belgian endive, thinly sliced
• 14 teaspoon thyme
• 14 teaspoon oregano
• 14 teaspoon basil
• salt and pepper, to taste
• 14 cup sherry wine
• 2 tablespoons butter
• 1 12 lbs bay scallops
• basil sprig (to garnish)
• 1 lb pasta, hot cooked,such as penne or 1 lb fettuccine

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.

shallots, garlic, olive oil, cherry tomatoes, endive, thyme, oregano, basil, salt, sherry wine, butter, bay scallops, basil, pasta

Taken from www.food.com/recipe/scallops-and-endive-with-pasta-98057 (may not work)