Shelly's Recipe

ORIENTAL SCALLOP SALAD

Category: Salads - Seafood

1 cup olive oil
2 tbsp soy sauce
3 tbsp red wine vinegar
1/4 tsp Tabasco sauce
1 tsp Dijon Mustard
1/4 tsp ginger
3 cups cooked, cooled white rice or clear noodles
8 oz raw mushrooms, sliced
4 oz water chestnuts, thinly sliced
4 oz finely chopped red pepper
1 lb blanched sea scallops, thickly sliced
1 tbsp chopped fresh parsley and chives

If scallops are thicker than 3/4 inch, slice in half. Blanch scallops in boiling water for 3 to 4 minutes or until firm, and cool immediately.

Prepare a dressing with the oil, vinegar, Tabasco, mustard, and ginger. Set aside the parsley and chives.

Combine the remaining ingredients carefully so that the scallops do not become shredded, then mix with the dressing. Garnish with parsley and chives.
Serve chilled. Serves 6