Recipe - Oriental Scallop Salad

1 cup Olive oil
2 tablespoon Soy sauce
3 tablespoon Red wine vinegar
One fourth teaspoon Tabasco sauce
1 teaspoon Dijon mustard
One fourth teaspoon Ginger
3 cup Cooked white rice; cooled
*OR*
3 cup Cooked clear noodles; cooled
8 ounce Mushrooms; cut or sliced up
4 ounce Water chestnuts; thinly
cut or sliced up
4 ounce Red bell pepper; chopped
finely
1 pound Blanched sea scallops;
thickly cut or sliced up
1 tablespoon Fresh parsley; chopped
1 tablespoon Fresh chives; chopped

1. If scallops are thicker than Three fourths inch, slice in half.

2. Blanche scallops in boiling water for 34 minutes or until firm and cool
immediately.

3. Prepare a dressing with the oil, vinegar, tabasco, mustard, and ginger.

4. Set aside the parsley and chives.

5. Combine the remaining ingredients carefully so that the scallops do not
become shredded, then mix with the dressing.

6. Garnish with parsley and chives.

7. Serve chilled.

Suggested Wine: Warm Saki

NOTES : In selecting scallops always check the ammount of liquid, fresh
scallops have very little liquid.
Recipe by: Red Lobster

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
17, 1998