• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Scallop and Bell Pepper Salad

  • Recipe Submitted by on

Category: Salads, Seafood

 Ingredients List

  • 3 Belgian Endives
  • 3 tb Peanut Oil
  • 1 Red Bell Pepper *
  • 1 Green Bell Pepper *
  • 1 ts Ground Cumin
  • 1 lb Sea Scallops
  • 3 tb Chopped Fresh Coriander
  • 1 tb Fresh Lime Juice
  • 1 ts Worcestershire Sauce
  • 1/8 ts Tabasco Sauce
  • 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. From: Syd's Cookbook.

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