Oriental Scallop Salad
| Yield: | 6 Servings |
| Categories: |
| 1 | c | Olive oil |
| 2 | tb | Soy sauce |
| 3 | tb | Red wine vinegar |
| 1/4 | ts | Tabasco sauce |
| 1 | ts | Dijon mustard |
| 1/4 | ts | Ginger |
| 3 | c | Cooked white rice; cooled *OR* |
| 3 | c | 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 | tb | Fresh parsley; chopped |
| 1 | tb | Fresh chives; chopped |
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