Hot Scallop Salad With Potato Chips
Description
This International main features Sea scallops, Salad oil, Lime juice, Dried marjoram leaves, Sugar. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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* - 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
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Minced fresh ginger
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Minced fresh marjoram leaves
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 680.4kcal
- % Daily Value *
- Total Fat 39.9g62%
- Saturated Fat 13.8g69%
- Cholesterol 46.5mg16%
- Sodium 655.3mg28%
- Total Carbohydrate 57.9g20%
- Dietary Fiber 5.2g21%
- Sugars 48.8g
- Protein 19.1g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, chips, dried, fish, frying, green, hot, international, juice, leaves, lime, main, marjoram, mixed, oil, onion, pepper, potato, potatoes, pototo
