1 ½ to 2 lbs Clearwater 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 mayonnaise
1 tsp tabasco sauce
salt and pepper to taste
