Scallop & bell pepper salad

Yield: 2 Servings

Measure 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

* 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.

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