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Sherried Scallops With Snow Peas And Belgian Endive

Ingredients
  Water 1 Quart
  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
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
European
Method: 
Boiled
Ingredient: 
Scallop
Interest: 
Healthy

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