Recipe - Scallop And Bell Pepper Salad

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

* 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 tablespoon 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 tablespoon 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