1 lb Sea scallops
1/3 c  Salad oil
1 tb Minced fresh ginger
2 tb Lime juice
2 ts Minced fresh marjoram leaves
1 ts Dried marjoram leaves
1 ts Sugar
1/4 ts Pepper
1/3 c  Thinly sliced green onion
1/8 lb Mixed salad leaves*
3 oz Thick-sliced pototo chips

* – Rinsed and crisped (arugula, Belgian endive, butter lettuce, curly
endive, escarole, radicchio, or romaine.)
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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.