Recipe for Oriental Scallop Salad 
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Yield:
6
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, 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 tbl chopped fresh parsley
Instructions:
Instructions: 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 yields 6 servings.

Suggested Wine: Beverage suggestions: Warm Saki

NOTES : Chefs Tip - In selecting scallops always check the ammount of liquid, fresh scallops have very little liquid.

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