| 1 | * bell peppers should be cored, seeded and cut into ? strips. |
| 2 | ~--------------------------------------------------------------------- ~-- separate endive leaves. |
| 3 | Rinse and pat dry, then arrange in a star pattern on serving plates. |
| 4 | Heat 1 tb oil in a large skillet over medium heat. |
| 5 | Add bell pepper strips and cumin. |
| 6 | Cook, stirring frequently, until peppers are wilted, about 3 minutes. |
| 7 | Add scallops and coriander, cook, stirring occasionally, until scallops are opaque, about 4 minutes. |
| 8 | Meanwhile whisk remaining 2 tb oil, lime juice, worcestershire sauce, tabasco sauce and salt in a small bowl until blended. |
| 9 | Remove skillet from heat. |
| 10 | Add lime dressing to scallops and peppers and toss to coat. |
| 11 | Spoon scallop mixture onto endive leaves; drizzle pan liquid over salad |
