Recipe - Hot Scallop Salad With Potato Chips

1 pound Sea scallops
1/3 cup Salad oil
1 tablespoon Minced fresh ginger
2 tablespoon Lime juice
2 teaspoon Minced fresh marjoram leaves
1 teaspoon Dried marjoram leaves
1 teaspoon Sugar
One fourth teaspoon Pepper
1/3 cup Thinly cut or sliced up green onion
1/8 pound Mixed salad leaves*
3 ounce Thick cut or sliced up pototo chips

* 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 1012" frying pan over mediumhigh heat, add oil and ginger. When
hot, add One half 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