Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Belgian endives
   3      tablespoons   peanut oil
   1                    red bell pepper *
   1                    green bell pepper *
   1      teaspoon      ground cumin
   1      pound         sea scallops
   3      tablespoons   chopped fresh coriander
   1      tablespoon    fresh lime juice
   1      teaspoon      Worcestershire sauce
     1/8  teaspoon      Tabasco sauce
                        salt to taste

Preparation:

* 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 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 tablespoon 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.