Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         sea scallops
     1/3  cup           salad oil
   1      tablespoon    minced fresh ginger
   2      tablespoons   lime juice
   2      teaspoons     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  pound         mixed salad leaves*
   3      ounces        thick-sliced potato chips

Preparation:

* 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.