2 shallots, chopped
2 garlic cloves, chopped
3 tablespoons olive or vegetable oil
1 pint cherry tomatoes, halved
1 pinch of each thyme, marjoram,
oregano, basil
4 Belgian Endives, cut up
1 1/2 pounds of bay scallops
a splash of sherry
2 tablespoons butter
basil sprigs for garnish

Saute the shallots and garlic in the oil until the shallots are translucent. Add 3 cut up Belgian Endives (reserve one for later), tomatoes, scallops, spices, sherry, and butter. Saute until the scallops are done (about five minutes) and remove from heat. Add the reserved cut up endive and stir. Serve over cooked pasta. Garnish with basil.