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.