Scallop & Bell Pepper Salad
Submitted by dlynne1
Warm scallop and bell pepper salad with cumin, lime, and coriander on Belgian endive leaves. A light, elegant seafood salad ready in 30 minutes.
YIELD
2 servingsPREP
20 minCOOK
10 minREADY
30 minThis warm scallop salad is all about contrast. Seared sea scallops and cumin-spiced bell pepper strips, still warm from the pan, get spooned onto cool, crisp Belgian endive leaves arranged in a star pattern. The lime-Worcestershire dressing ties it all together with a bright, tangy punch.
Cumin with scallops is an unexpected pairing that works brilliantly. The earthy, smoky spice complements the scallops’ natural sweetness without overwhelming their delicate flavor. The red and green bell peppers cook just until wilted, keeping some crunch against the tender scallops.
Fresh coriander goes in with the scallops during the last minutes of cooking, releasing its citrusy aroma into the pan juices. Those pan juices get drizzled over the plated salad, carrying all the concentrated flavor from the sear straight to the plate.
The dressing is whisked together while the scallops cook: peanut oil, lime juice, Worcestershire, and a dash of Tabasco for gentle heat. It goes into the hot pan off the heat, coating everything in one toss.
Chef Tips
- Pat the scallops completely dry. Moisture prevents browning. You want golden seared edges, not steamed scallops.
- Cut the peppers into thin, uniform strips. Quarter-inch strips wilt evenly in three minutes and look elegant on the plate.
- Don’t crowd the skillet. If you pile in scallops and peppers, the temperature drops and everything steams. Work in batches if needed.
- Arrange the endive leaves first. The star pattern creates a beautiful base and the sturdy leaves act as edible scoops.
Variations
- Shrimp version: Swap scallops for large shrimp. Adjust cook time to about 2 minutes per side.
- Mango addition: Add diced mango to the warm salad for a tropical sweet-tart element that plays off the cumin and lime.
Ingredients
Directions
- Bell peppers should be cored, seeded and cut into ¼ inch 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 tablespoons 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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