*  Exported from  MasterCook  *
 
                    HOT SCALLOP SALAD WITH POTATO CHIPS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Sea scallops
      1/3   c            Salad oil
    1       tb           Minced fresh ginger
    2       tb           Lime juice
    2       ts           Minced fresh marjoram leaves
    1       t            Dried marjoram leaves
    1       t            Sugar
      1/4   ts           Pepper
      1/3   c            Thinly sliced green onion
      1/8   lb           Mixed salad leaves*
    3       oz           Thick-sliced pototo chips
 
   * - Rinsed and crisped (arugula, Belgian endive, butter lettuce, curly
   endive, escarole, radicchio, or romaine.)
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ
   1. Rinse scallops well, pat dry, and cut crosswise about 1/4″ thick.
   2. To a 10-12″ frying pan over medium-high heat, add oil and ginger. When
   hot, add 1/2 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving