Features of "Hot Scallop Salad With Potato Chips"

Served as appetizer. Non-vegetarian dish.

Serves: 4

Ingredients for "Hot Scallop Salad With Potato Chips"
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1 lb Sea Scallops
1/3 cup Salad Oil
1 Tablespoon minced fresh Ginger
2 Tablespoons Lime juice
2 teaspoon minced fresh Marjoram Leaves
1 teaspoon dried Marjoram Leaves
1 teaspoon Sugar
1/4 teaspoon Pepper
1/3 cup thinly sliced green Onion
1/8 lb mixed Salad Leaves
3 oz thick-sliced Potato chips

Method of cooking "Hot Scallop Salad With Potato Chips"

Rinse scallops well, pat dry, and cut crosswise about 1/4 inch thick. To a 10-12 inch 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. 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. 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.