Scallop and Bell Pepper Salad

30 minutes Prep: 20 minutes Cook: 10 minutes

481 calories per serving view nutrition facts

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3	each	belgian endive
3	tablespoons	peanut oil
1	each	sweet red bell pepper
1	each	green bell pepper
1	teaspoon	cumin	ground
1	pound	sea scallops
3	tablespoons	coriander	fresh
1	tablespoon	lime juice
1	teaspoon	worcestershire sauce
1/8	teaspoon	red hot pepper sauce (eg. Tabasco)
1	x	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.

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Serving Size 384g

Amount per Serving

Calories 481 46% of calories from fat