Oriental Scallop Salad Recipe
Red Lobster Recipe
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
1 cup raw mushrooms, sliced
1/2 cup water chestnuts, thinly sliced
1/2 cup finely chopped red pepper
1 pound blanched sea scallops, thickly sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh 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 on a bed of lettuce with salad fixings of your choice.