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Sliced scallops and a crunchy surprise.

A SURPRISE INGREDIENT, potato chips, is in this first-course or main-dish salad featuring scallops glazed in hot oil and ginger. The chips provide a crisp, salty foil for the delicate shellfish. Warm juices from scallops mix with lime, marjoram, and green onion to make a dressing for the salad.

Hot Scallop Salad with Potato Chips

1 pound sea scallops 1/3 cup salad oil

1 tablespoon minced fresh ginger

2 tablespoons lime juice

2 teaspoons minced fresh or 1

teaspoon dried marjoram

leaves

1 teaspoon sugar 1/4 teaspoon pepper 1/3 cup thinly sliced green onion 1/2 pound (about 8 cups, lightly

packed) rinsed and crisped

mixed salad leaves such as

arugula, Belgian endive, butter

lettuce, curly endive, escarole,

radicchio, or romaine

About 3 ounces (4 cups, loosely

filled) thick-sliced potato chips

Rinse scallops well, pat dry, and cut crosswise about 1/4 inch thick.

To a 10- to 12-inch 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.

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. Makes 8 first-course, 4 main-dish servings.

Per main-dish serving: 892 cal.; 21 g protein; 27 g fat (3.7 g sat ); 17 g carbo., 258 mg sodium; 87 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Food and Entertaining; scallop salad with potato chips; includes recipe
Author:Bateson, Betsy Reynolds
Publication:Sunset
Date:Mar 1, 1992
Words:299
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