Title: Scallop & bell pepper salad
 Categories: Salads, Fish
      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.