| 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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