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• 1 ½ to 2 lbs Canadian Sea Scallops, cooked and chilled
• 1 medium Napa cabbage head, coarsely chopped, rinsed and well dried
• 2 bunches Green onion (both white and green portions), chopped
• 2 cups Roma (plum) tomatoes, chopped
• 1/3 cup Lemon juice, fresh
• 1 cup (approx.) Mayonnaise
• 1 tsp. Tabasco sauce
• to taste Salt

• Chill all ingredients well. Combine in a large bowl, tossing gently, but thoroughly.
• Serve as soon as possible with warm, crunchy bread sticks.
• Hard cooked egg makes a wonderful garnish.
• Serves 6 to 8.