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

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

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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Scallop and Bell Pepper Salad

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