Scallop& bell pepper salad

 
                        SCALLOP & BELL PEPPER SALAD
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Salads                           Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Belgian Endives
    3       tb           Peanut Oil
    1                    Red Bell Pepper *
    1                    Green Bell Pepper *
    1       t            Ground Cumin
    1       lb           Sea Scallops
    3       tb           Chopped Fresh Coriander
    1       tb           Fresh Lime Juice
    1       t            Worcestershire Sauce
      1/8   ts           Tabasco Sauce
                         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.
  
 
 
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