* - 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
2 Minced fresh ginger
3 Minced fresh marjoram leaves
Servings 4
- Amount Per Serving
- % 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.
Keywords:
boiling, chips, dried, fish, frying, green, hot, international, juice, leaves, lime, main, marjoram, mixed, oil, onion, pepper, potato, potatoes, pototo
