Scallop and Bell Pepper Salad Recipe

Name: Scallop and Bell Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅛ teaspoon red hot pepper sauce; 1 x salt to taste

Servings: persons

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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 each belgian endive, 3 tablespoons peanut oil, 1 each sweet red bell peppers, 1 each green bell peppers, and more.

Yes, Scallop and Bell Pepper Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Scallop and Bell Pepper Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions