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Hot Scallop Salad with Potato Chips Recipe

Serves 4


  • 1 lb sea scallops
  • 1/3 cup salad oil
  • 1 tbsp minced fresh ginger
  • 2 tbsp lime juice
  • 2 tsp minced fresh marjoram leaves
  • 1 tsp dried marjoram leaves
  • 1 tsp sugar
  • 1/4 tsp pepper
  • 1/3 cup thinly sliced green onion
  • 1/8 lb mixed salad leaves (arugula, Belgian endive, butter lettuce, curly endive, escarole, radicchio, or romaine), rinsed and crisped
  • 3 oz thick-sliced pototo chips


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.
3. 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.
4. With a slotted spoon, transfer scallops to a small bowl.
5. Cook remaining scallops; add to bowl.
6. Drain juices from scallops back into frying pan; bring to a boil; then remove from heat.
7. Stir in lime juice, marjoram, sugar, pepper, and onion.
8. Put leaves in a wide, shallow bowl.
9. At once, pour hot dressing over them; mix, then push leaves to 1 side of the bowl.
10. Mound scallops and potato chips separately beside leaves.
11. Present salad, then mix.


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Main Ingredient:Seafood
Preparation Method:Fry

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