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 mayonnaise 1 tsp tabasco sauce salt and pepper to taste
1. Chill all ingredients well. Combine in a large bowl, tossing gently, but thoroughly. 2. Serve as soon as possible with warm, crunchy bread sticks.
A hard cooked egg makes a wonderful garnish.