Hot Scallop Salad With Potato Chips

Recipe Ingredients

1 lb	454g / 16oz	Sea scallops
1/3 cup	78ml	Salad oil
1 tablespoon	15ml	Minced fresh ginger
2 tablespoons	30ml	Lime juice
2 teaspoons	10ml	Minced fresh marjoram leaves
1 teaspoon	5ml	Dried marjoram leaves
1 teaspoon	5ml	Sugar
1/4 teaspoon	1.3ml	Pepper
1/3 cup	20g / 0.7oz	Thinly sliced green onion
1/8 lb	56g / 2oz	Mixed salad leaves*
3 oz	85g	Thick-sliced potato chips

Recipe Instructions

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

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.

Source:
Meijer

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