Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads Fish
Amount Measure Ingredient -- Preparation Method
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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.
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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.
