Scallop & bell pepper salad
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Belgian Endives | |
| 3 | tablespoons | Peanut Oil |
| 1 | Red Bell Pepper * | |
| 1 | Green Bell Pepper * | |
| 1 | teaspoon | Ground Cumin |
| 1 | pounds | Sea Scallops |
| 3 | tablespoons | Chopped Fresh Coriander |
| 1 | tablespoon | Fresh Lime Juice |
| 1 | teaspoon | Worcestershire Sauce |
| ⅛ | teaspoon | Tabasco Sauce |
| Salt To Taste | ||
Directions
* Bell peppers should be cored, seeded and cut into ¼" strips.
~------------------------------------------------------ ~------------- ~-- Separate endive leaves. Rinse and pat dry, then arrange in a star pattern on serving plates. Heat 1 tb oil in a large skillet over medium heat. Add bell pepper strips and cumin. Cook, stirring frequently, until peppers are wilted, about 3 minutes. Add scallops and coriander, cook, stirring occasionally, until scallops are opaque, about 4 minutes. Meanwhile whisk remaining 2 tb oil, lime juice, Worcestershire sauce, Tabasco sauce and salt in a small bowl until blended. Remove skillet from heat. Add lime dressing to scallops and peppers and toss to coat. Spoon scallop mixture onto endive leaves; drizzle pan liquid over salad. From: Syd's Cookbook.