Scallop and Bell Pepper Salad
3 Belgian endives
3 tablespoons peanut oil
1 red bell pepper, cored, seeded and cut into 1/4" strips
1 green bell pepper, cored, seeded and cut into 1/4" strips
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 hot sauce
salt to taste
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, hot 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.
Serves 4.
Zana’s Notes:
• I sometimes substitute chopped fresh basil for the coriander. Lime or Lemon Basil or a mix of Lime and Purple Basil.
• I’ve also been known to kick it up a notch or two with some hot peppers slivered – fresh or pickled. Use your own tolerance level for how much you add, but too much can overpower the scallops.
• I’ve also grilled my scallops before adding them to the salad.
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