Warm Salad Of Grilled Shrimp, Scallops And Endive - cooking recipe

Ingredients

6 Tbsp. extra-virgin olive oil
juice of 2 lemons
3 cloves garlic, minced
1/2 tsp. fennel seed, lightly crushed
salt and freshly ground black pepper to taste
1 lb. large shrimp, shelled and deveined
1 lb. sea scallops
1/2 lb. Belgian endive
vegetable oil for grill equipment
1/2 tsp. Dijon-style mustard
1/3 c. coarsely chopped Italian parsley

Preparation

Mix together 2 tablespoons of the olive oil, juice of 1 lemon, 2 cloves garlic, fennel seed and salt and pepper.
Place shrimp and scallops in bowl; pour oil and lemon mixture over them and toss.
Cover and refrigerate for an hour.