2 shallots, chopped
2 garlic cloves, chopped
3 tablespoons olive oil
1 pint cherry tomatoes, halved
1 pinch each of thyme, oregano, and basil
4 Belgian endive, cut up
1 1/2 pounds bay scallops
Splash of sherry
2 tablespoons butter
Basil sprigs for garnish
Hot cooked pasta, such as penne or fettuccine

Saute the shallots and garlic in oil until the shallots are translucent. Add 3 cut up endive, tomatoes, scallops, spices, sherry, and butter. Saute until the scallops are cooked through, about 5 minutes; remove from heat. Add the reserved cut up endive and stir. Serve over cooked pasta. Garnish with basil.