Recipe: Scallop and Bell Pepper Salad
Categories: Salads, Seafood
Yield: 2 Servings
3 Belgian Endives
3 tb Peanut Oil
1 Red Bell Pepper *
1 Green Bell Pepper *
1 ts Ground Cumin
1 lb Sea Scallops
3 tb Chopped Fresh Coriander
1 tb Fresh Lime Juice
1 ts Worcestershire Sauce
1/8 ts Tabasco Sauce
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.
From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
God: so personal that in comparison we are cold unfeeling machines
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