Scallop and Bell Pepper Salad

Recipe Ingredients

3		Belgian endives
3 tablespoons	45ml	Peanut oil
1		Red bell pepper *
1		Green bell pepper *
1 teaspoon	5ml	Ground cumin
1 lb	454g / 16oz	Sea scallops
3 tablespoons	45ml	Chopped fresh coriander
1 tablespoon	15ml	Fresh lime juice
1 teaspoon	5ml	Worcestershire sauce
1/8 teaspoon	0.6ml	Tabasco sauce
		Salt to taste

Recipe Instructions

* 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 tablespoon 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 tablespoon 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.

Source:
TOO HOT TAMALES SHOW #TH6106

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