Recipe for...hot scallop salad


Recipe for... salad recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	hot scallop salad This recipe is rated : 0 Recipe Ingredients 1 lb sea scallops 1/3 cup salad oil 1 tbs minced fresh ginger 2 tbs lime juice 1 tsp dried marjoram 1 tsp sugar 1/4 tsp ground black pepper 1/3 cup thinly sliced green onions 8 cups lightly packed, rinsed and crisped, mixed salad leaves 4 cups loosely filled thick-sliced potato chips Cooking Procedures Rinse scallops well, pat dry, and cut crosswise about 1/4 inch thick. To a 10-inch frying pan over medium-high heat, add oil and ginger. When hot add half 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 accumulated juices from scallops back into frying pan; bring to boil, then remove from heat. Stir in lime juice, marjoram, sugar, pepper, and onion. Put salad leaves in a wide shallow bowl. At once, pour hot dressing over them; mix, then push leaves to one side of the bowl. Mound scallops and potato chips separately beside leaves. Present salad, then mix and serve.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: rticular flavor ; this makes food palatable and favors digestion. Too much heat will dry up the juiciest of meat. The wrong kind of spice, or too much of it, will kill the delicate flavor of animal or vegetable food, and rob it of its wholesome nature. Nor is it a matter of indifference what kind of food you provide, and in what way you combine the different kinds. There Food is needed certain amount of waste going on in our to counteract bodies day by day, which must be replaced by the
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