| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Belgian |
Salads, Seafood, Syd’s book |
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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
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