Scallops and Endive With Pasta
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 shallots, chopped
- 2 clove garlic, chopped
- 44.37 ml olive oil
- 473.18 ml cherry tomatoes, halved
- 4 head Belgian endive, thinly sliced
- 1.23 ml thyme
- 1.23 ml oregano
- 1.23 ml basil
- salt and pepper, to taste
- 59.14 ml sherry wine
- 29.58 ml butter
- 680.38 g bay scallops
- basil sprig (to garnish)
- 453.59 g pasta, hot cooked,such as penne or 453.59 g fettuccine
directions
- Saute the shallots and garlic in olive oil until the shallots are translucent.
- Add 3/4 of the endive, and all the tomatoes, herbs, salt, pepper, sherry and butter.
- Saute until the tomatoes are soft, about 5 minutes Add the scallops.
- Saute until the scallops are cooked through, about 5 minutes; remove from heat.
- Add the reserved endive and stir.
- Serve over cooked pasta.
- Garnish with basil.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.