1 cup olive oil
2 tablespoons soy sauce
3 tablespoons vinegar (red wine)
1/4 teaspoon Tabasco Sauce
1 teaspoon Dijon mustard
1/4 teaspoon ginger
3 cups cooked and cooled white rice or clear noodles
8 ounces sliced raw mushrooms
4 ounces water chestnuts, thinly sliced
4 ounces red pepper, chopped finely
1 pound blanched Sea Scallops, thickly sliced
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped chives
Blanch scallops in boiling water for 3-4 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.