| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Belgian | Salads, Fish | 4 | Servings |
INGREDIENTS
| 1 | lb | Sea scallops |
| 1/3 | c | Salad oil |
| 1 | tb | Minced fresh ginger |
| 2 | tb | Lime juice |
| 2 | ts | Minced fresh marjoram leaves |
| 1 | ts | Dried marjoram leaves |
| 1 | ts | Sugar |
| 1/4 | ts | Pepper |
| 1/3 | c | Thinly sliced green onion |
| 1/8 | lb | Mixed salad leaves* |
| 3 | oz | Thick-sliced pototo chips |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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