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.