Scallop and Bell Pepper Salad

Course : Seafoods
Serves: 2
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3 bunch Belgian endives
3 tablespoons peanut oil
1 medium red bell pepper *
1 medium 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
1 teaspoon salt to taste

Preparation / 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 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.

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