Red Lobster's Oriental Scallop Salad

Recipe Ingredients

1 cup	237ml	Olive oil
2 tablespoons	30ml	Soy sauce
3 tablespoons	45ml	Red wine vinegar
1/4 teaspoon	1.3ml	Tabasco sauce
1 teaspoon	5ml	Dijon Mustard
1/4 teaspoon	1.3ml	Ginger
3 cups	480g / 16oz	Cooked, cooled white rice or clear noodles
8 oz	227g	Raw mushrooms - sliced
4 oz	113g	Water chestnuts - thinly sliced
4 oz	113g	Finely chopped red pepper
1 lb	454g / 16oz	Blanched sea scallops - thickly sliced
1 tablespoon	15ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh chives

Recipe 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.

Source:
Red Lobster Restaurant's recipe collection at - http://www.redlobster.com

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