Side Pannel
Scallop and Bell Pepper Salad
Scallop and Bell Pepper Salad
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
* 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.
~
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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