Hot Scallop Salad With Potato Chips Recipe

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

Step 1

Rinse scallops well, pat dry, and cut crosswise about 1/4" thick.

Step 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.

Step 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.

Step 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.

Things You'll Need

  • 1lb Sea scallops
  • 1/3c Salad oil
  • 1tb Minced fresh ginger
  • 2tb Lime juice
  • 2ts Minced fresh marjoram leaves
  • 1ts Dried marjoram leaves
  • 1ts Sugar
  • 1/4ts Pepper
  • 1/3c Thinly sliced green onion
  • 1/8lb Mixed salad leaves*
  • 3oz Thick-sliced pototo chips

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