Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Belgian Endives 3 tb Chopped Fresh Coriander
3 tb Peanut Oil 1 tb Fresh Lime Juice
1 Red Bell Pepper * 1 ts Worcestershire Sauce
1 Green Bell Pepper * 1/8 ts Tabasco Sauce
1 ts Ground Cumin Salt To Taste
1 lb Sea Scallops

* Bell peppers should be cored, seeded and cut into 1/4" strips.
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~-- 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. From: Syd's Cookbook.

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