Scallop & Bell Pepper Salad Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3: Belgian Endives,
3 tbsp: Peanut Oil,
1: Red Bell Pepper *,
1: Green Bell Pepper *,
1 tsp: Ground Cumin,
1 lbs: Sea Scallops,
3 tbsp: Chopped Fresh Coriander,
1 tbsp: Fresh Lime Juice,
1 tsp: Worcestershire Sauce,
1/8 tsp: Tabasco Sauce,
Salt To Taste,
Directions:
* Bell peppers should be cored, seeded and cut into 1/4" strips.
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~------------- ~-- 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: Syds Cookbook.
Source from luhu.jp
~------------------------------------------------------
~------------- ~-- 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: Syds Cookbook.
Source from luhu.jp