Scallops with Endive and Orange Salad
Preheat broiler. Squeeze juice from passion fruit. Season scallops with salt and pepper. Drizzle scallops with passion fruit juice and sprinkle each with 1 teaspoon Parmesan. Broil, watching carefully, about 10 minutes.
Cut endive into strips. In a pan, sauté endive in olive oil. Season with a little salt and pepper. Fold in blood orange segments and cook until heated through. Divide endive and orange mixture among plates and top with scallops. Serve with buttered toast.