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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shallot	2		chopped	230.4	53.76	8.0	0.32
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
cherry tomato	2	cups		-	-	-	-
belgian endive	4	heads	sliced	-	-	-	-
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107
basil	1/4	teaspoon		0.0508	0.0059	0.006999999999999999	0.0014
salt pepper				-	-	-	-
sherry wine	1/4	cup		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
bay scallop	1 1/2	1/2		754.8017	36.7881	139.6723	5.712000000000001
basil sprig				-	-	-	-
pasta	1		cooked	19.5611	2.8349	0.4366	0.6549

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.