Shellfish in Endive
|Red bell pepper||1⁄2 , seeded and diced|
|Scallions||2 , thinly sliced|
|Chopped fresh cilantro||1 Tablespoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Shrimp||1⁄4 Pound, peeled, deveined, and diced|
|Bay scallops||1⁄4 Pound|
|Limes||2 , juiced|
|Belgian endive leaves||12 Large|
1. Combine the bell pepper, scallions, cilantro, and crushed red pepper in a bowl. Set aside.
2. Combine the wine, bay leaf, and the water in a medium saucepan; boil 3 minutes. Reduce the heat and add the shrimp and scallops; simmer until the shrimp turn bright pink, about 1 minute. Drain, discarding the bay leaf, and add the seafood to the pepper mixture. Stir in the salt, then mix in the lime juice. Spoon into the endive leaves.