Scallop and Bell Pepper Salad

• 3 each belgian endive
• 3 tablespoons peanut oil
• 1 each sweet red bell peppers
• 1 each green bell peppers
• 1 teaspoon cumin ground
• 1 pound sea scallops
• 3 tablespoons coriander fresh
• 1 tablespoon lime juice
• 1 teaspoon worcestershire sauce
• 18 teaspoon red hot pepper sauce
• 1 x salt to taste

1. Separate endive leaves.
2. Rinse and pat dry, then arrange in a star pattern on serving plates.
3. Heat 1 tablespoon oil in a large skillet over medium heat.
4. Add bell pepper strips and cumin.
5. Cook, stirring frequently, until peppers are wilted, about 3 minutes.
6. Add scallops and coriander, cook, stirring occasionally, until scallops are opaque, about 4 minutes.
7. Meanwhile whisk remaining 2 tablespoons oil, lime juice, Worcestershire sauce, Tabasco sauce and salt in a small bowl until blended.
8. Remove skillet from heat.
9. Add lime dressing to scallops and peppers and toss to coat.
10. Spoon scallop mixture onto endive leaves; drizzle pan liquid over salad.

belgian endive, peanut oil, sweet red bell peppers, green bell peppers, cumin ground, scallops, coriander fresh, lime juice, worcestershire sauce, red hot pepper sauce, salt

Taken from recipeland.com/recipe/v/scallop-bell-pepper-salad-34434 (may not work)