Recipe for Asian Scallop Salad 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 cup Olive oil
2 tbl Soy sauce
3 tbl Red wine vinegar
1/4 tsp Tabasco sauce
1 tsp Dijon mustard
1/4 tsp Ginger
3 cup Cooked white rice, cooled *OR*
3 cup Cooked clear noodles, cooled
8 oz Mushrooms, sliced
4 oz Water chestnuts, thinly sliced
4 oz Red bell pepper, chopped finely
1 lb Blanched sea scallops, thickly sliced
1 tbl Fresh parsley, chopped
Instructions:
Instructions: 1. If scallops are thicker than 3/4 inch, slice in half.

2. Blanche scallops in boiling water for 3-4 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.

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