Basic information

Name: Scallop & bell pepper salad

Yield: 2

Categories salads, fish



 3 Tbs
 Peanut Oil
 3 Tbs
 Chopped Fresh Coriander
 Belgian Endives
 125 tsp
 Tabasco Sauce
 1 tsp
 Ground Cumin
 1 tsp
 Worcestershire Sauce
 1 lb
 Sea Scallops
 1 Tbs
 Fresh Lime Juice
 Red Bell Pepper *
 Green Bell Pepper *
 Salt To Taste


* Bell peppers should be cored, seeded and cut into 1/4" 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.