Serving Size: 6
Ingredients:
1 cup olive oil
2 tablespoons soy sauce
3 tablespoons red wine vinegar
1/4 teaspoon Tabasco sauce
1 teaspoon Dijon Mustard
1/4 teaspoon ginger
3 cups cooked, cooled white rice or clear noodles
8 ounces raw mushrooms -- sliced
4 ounces water chestnuts -- thinly sliced
4 ounces finely chopped red pepper
1 pound blanched sea scallops -- thickly sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Cooking Directions:
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.
This recipe provides 6 servings.
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