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Scallop And Bell Pepper Salad

Scallop and Bell Pepper Salad recipe image
This International main features Endives 3 tablespoon Chopped Fresh Coriander, Peanut Oil 1 tablespoon Fresh Lime Juice, Bell Pepper * 1 teaspoon Worcestershire Sauce, Bell Pepper * 1/8 teaspoon Tabasco Sauce, Ground Cumin Salt To Taste. 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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 232.3
Dietary: Gluten-free
Description
This International main features Endives 3 tablespoon Chopped Fresh Coriander, Peanut Oil 1 tablespoon Fresh Lime Juice, Bell Pepper * 1 teaspoon Worcestershire Sauce, Bell Pepper * 1/8 teaspoon Tabasco Sauce, Ground Cumin Salt To Taste. 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
  • 3 Belgian Endives
  • 3 tablespoons Chopped Fresh Coriander
  • 3 tablespoons Peanut Oil
  • 1 tablespoons Fresh Lime Juice
  • 1 Red Bell Pepper *
  • 1 teaspoons Worcestershire Sauce
  • 1 Green Bell Pepper *
  • 1/8 teaspoons Tabasco Sauce
  • 1 teaspoons Ground Cumin Salt To Taste
  • 1 lbs Sea Scallops
Directions
  1. 1
    Bell peppers should be cored, seeded and cut into 1/4" strips.
  2. 2
    ~~-- Separate endive leaves.
  3. 3
    Rinse and pat dry, then arrange in a star pattern on serving plates.
  4. 4
    Heat 1 tb oil in a large skillet over medium heat.
  5. 5
    Add bell pepper strips and cumin.
  6. 6
    Cook, stirring frequently, until peppers are wilted, about 3 minutes.
  7. 7
    Add scallops and coriander, cook, stirring occasionally, until scallops are opaque, about 4 minutes.
  8. 8
    whisk remaining 2 tb oil, lime juice, Worcestershire sauce, Tabasco sauce and salt in a small bowl until blended.
  9. 9
    Remove skillet from heat.
  10. 10
    Add lime dressing to scallops and peppers and toss to coat.
  11. 11
    Spoon scallop mixture onto endive leaves; drizzle pan liquid over salad

Nutrition Facts

Servings 2

Amount Per Serving
Calories 232.3kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 2.3g12%
Cholesterol 39.7mg14%
Sodium 654.3mg28%
Total Carbohydrate 13.0g5%
Dietary Fiber 2.9g12%
Sugars 9.2g
Protein 16.5g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bell, blending, chopped, coriander, cumin, endives, fresh, ground, international, juice, lime, main, oil, peanut, pepper, salad, salt, sauce, scallop, scallops
Read it online: https://www.chefs-mate.com/recipe/scallop-and-bell-pepper-salad/