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Scallop and Bell Pepper Salad
Ingredients
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 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. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewBalsamic Peppered Chicken My husband loved this recipe. However I thought it could be just as good if not better with half the amoun t of butter. |
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