Hot Scallop Salad with Potato Chips

Directions

1. Rinse scallops well, pat dry, and cut crosswise about ¼ inch thick.

2. 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.

1. 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.

1. 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.