Scallop & Bell Pepper Salad Recipe

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

Step 1

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.

Things You'll Need

  • 3 Belgian Endives
  • 3tb Peanut Oil
  • 1 Red Bell Pepper *
  • 1 Green Bell Pepper *
  • 1ts Ground Cumin
  • 1lb Sea Scallops
  • 3tb Chopped Fresh Coriander
  • 1tb Fresh Lime Juice
  • 1ts Worcestershire Sauce
  • 1/8ts Tabasco Sauce
  • Salt To Taste

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