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hot scallop salad
hot scallop salad
Ingredients| 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 |
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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.
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