Scallop & Bell Pepper Salad
Description
This International main features Endives, Peanut Oil, Bell Pepper *, Bell Pepper *, Ground Cumin. It delivers a pleasant kick of heat, bright, zesty notes. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt To Taste * 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 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
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Chopped Fresh Coriander
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 267.7kcal
- % Daily Value *
- Total Fat 14.5g23%
- Saturated Fat 2.5g13%
- Cholesterol 39.7mg14%
- Sodium 748.6mg32%
- Total Carbohydrate 19.6g7%
- Dietary Fiber 7.6g31%
- Sugars 9.3g
- Protein 17.9g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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