Hot Scallop Salad with Potato Chips
Yield
4 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sea scallops
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | tablespoon |
ginger
minced fresh |
|
| 2 | tablespoons |
lime juice
|
|
| 2 | teaspoons |
marjoram
minced fresh |
*
|
| 1 | teaspoon |
marjoram
dried |
*
|
| 1 | teaspoon |
sugar
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅓ | cup |
scallions, spring or green onions
thinly sliced |
|
| ⅛ | pound |
mixed salad greens
|
|
| 3 | ounces |
potato chips
thick sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sea scallops
|
|
| 79 | ml |
vegetable oil
|
|
| 15 | ml |
ginger
minced fresh |
|
| 3E+1 | ml |
lime juice
|
|
| 1E+1 | ml |
marjoram
minced fresh |
*
|
| 5 | ml |
marjoram
dried |
*
|
| 5 | ml |
sugar
|
|
| 1.3 | ml |
black pepper
|
|
| 79 | ml |
scallions, spring or green onions
thinly sliced |
|
| 56.7 | g |
mixed salad greens
|
|
| 86.7 | ml/g |
potato chips
thick sliced |
|
Directions
Rinse scallops well, pat dry, and cut crosswise about ¼ inch thick.
To a 10 to 12 inch frying pan over medium-high heat, add oil and ginger.
When hot, add ½ 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 juices from scallops back into frying pan; bring to a boil; then remove from heat.
Stir in lime juice, marjoram, sugar, pepper, and onion.
- 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.
