Provençal Scallops with Endive.

Provençal Scallops

YIELDZ: 6 portions

3 large Belgian endives, washed and trimmed
3 tbsp butter, unsalted
3 cloves garlic, minced
½ cup Sauvignon Blanc
salt to taste
½ tsp freshly ground black pepper
11/2 lbs ( 600 grams) scallops
1 lb fresh ripe tomatoes, peeled, seeded ad chopped OR peeled plum tomatoes
1 cup fresh basil, julienne cut

Slice each endive leaf into two and arrange on six individual serving plates. Set aside.

In a large heavy-bottomed skillet melt the butter and sauté for a few seconds. Pour the wine, add salt and pepper, stir, cover and bring to a simmer. Add scallops, tomatoes and increase heat to bring the liquid to a gentle boil. Cook for one or one-and-a-half minutes or until the scallops are cooked. Add basil just before service.

Portion on plates and serve immediately.