Hot Scallop Salad
1 lb sea scallops
1/3 cup salad oil
1 tbs minced fresh ginger
2 tbs lime juice
1 tsp dried marjoram
1 tsp sugar
1/4 tsp ground black pepper
1/3 cup thinly sliced green onions
8 cups lightly packed, rinsed and crisped, mixed salad leaves
4 cups loosely filled thick-sliced potato chips
Rinse scallops well, pat dry, and cut crosswise about 1/4 inch thick. To a
10-inch frying pan over medium-high heat, add oil and ginger. When hot add
half 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 accumulated juices from scallops
back into frying pan; bring to boil, then remove from heat. Stir in lime
juice, marjoram, sugar, pepper, and onion. Put salad leaves in a wide
shallow bowl. At once, pour hot dressing over them; mix, then push leaves
to one side of the bowl. Mound scallops and potato chips separately beside
leaves. Present salad, then mix and serve. Serves 4.
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