Hot scallop salad with potato chips

4 Servings

Ingredients

Quantity Ingredient
1 pounds Sea scallops
⅓ cup Salad oil
1 tablespoon Minced fresh ginger
2 tablespoons Lime juice
2 teaspoons Minced fresh marjoram leaves
1 teaspoon Dried marjoram leaves
1 teaspoon Sugar
¼ teaspoon Pepper
⅓ cup Thinly sliced green onion
⅛ pounds Mixed salad leaves*
3 ounces Thick-sliced pototo chips

Directions

* - Rinsed and crisped (arugula, Belgian endive, butter lettuce, curly endive, escarole, radicchio, or romaine.) ======================================================= ============== ===

1. Rinse scallops well, pat dry, and cut crosswise about ¼" thick. 2. To a 10-12" frying pan over medium-high heat, add oil and ginger.

When hot, add ½ the scallops; turn often with a wide spatula until scallops are tinged with gold and no longer translucent in center (cut to test), about 4 minutes. 3. With a slotted spoon, transfer scallops to a small bowl. Cook remaining scallops; add to bowl. Drain juices from scallops back into frying pan; bring to a boil; then remove from heat. Stir in lime juice, marjoram, sugar, pepper, and onion. 4. Put leaves in a wide, shallow bowl. At once, pour hot dressing over them; mix, then push leaves to 1 side of the bowl. Mound scallops and potato chips separately beside leaves. Present salad, then mix.

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