Sherried Scallops with Snow Peas and Belgian Endive
|Sea scallops||1 Pound, trimmed of tough muscle and halved|
|Light olive oil||3 Tablespoon|
|Spanish sherry wine vinegar||4 Tablespoon|
|Belgian endive||4 , separated|
|Frozen peas/1/2 pound green beans cooked until crisp-tender||1⁄2 Pound, trimmed (Do Not Substitute Frozen Pea Pods)|
|Ground pepper||To Taste|
|Green onion tops/Chives||2 Tablespoon|
Bring water to boil in saucepan.
Add scallops and simmer (do not let water boil) until barely firm, about 1 to 2 minutes.
Remove immediately, drain in colander and rinse with cold water to stop cooking process.
Transfer scallops to bowl and toss with oil and vinegar.
Cover and marinate overnight in refrigerator
Shortly before serving, arrange endive on platter in sunburst pattern.
Top with snow peas.
Toss scallops with salt and pepper to taste and mound in center of platter
Sprinkle with onion tops or chives and serve.