| 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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