Scallop & Bell Pepper Salad

Directions

• Bell peppers should be cored, seeded and cut into ¼ inch 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 tablespoons 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.