Scallop & Bell Pepper Salad
Yield
2 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
belgian endive
|
*
|
| 3 | tablespoons |
peanut oil
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
green bell peppers
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | pound |
sea scallops
|
|
| 3 | tablespoons |
coriander
fresh |
|
| 1 | tablespoon |
lime juice
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
belgian endive
|
*
|
| 45 | ml |
peanut oil
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
green bell peppers
|
|
| 5 | ml |
cumin
ground |
|
| 453.6 | g |
sea scallops
|
|
| 45 | ml |
coriander
fresh |
|
| 15 | ml |
lime juice
|
|
| 5 | ml |
worcestershire sauce
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 1 | x |
salt
to taste |
*
|
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.
