Hot Scallop Salad With Potato Chips

We must never forget the thief of the cross (Lk. 23:39-43). He is often used as an encouraging example of a deathbed conversion, but certainly much more is involved. Instead of seizing his last opportunity to be saved, perhaps it was his first opportunity! And think of the courage needed to confess Christ openly before that derisive mob. However one interprets the passage, one thing is clear: where there is life, there is hope. We never know what transpires between the soul and God as that soul is about to enter eternity (Warren Wiersbe and David Wiersbe).

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CATEGORY	CUISINE	TAG	YIELD
Seafood	Belgian	Fish, Salads	4	Servings

INGREDIENTS

1	lb	Sea scallops
1/3	c	Salad oil
1	T	Minced fresh ginger
2	T	Lime juice
2	t	Minced fresh marjoram leaves
1	t	Dried marjoram leaves
1	t	Sugar
1/4	t	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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