Hot Scallop Salad With Potato Chips

Course : Seafoods
Serves: 4
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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 / Directions:

* 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.

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