Canadian Sea Scallop Salad
Recipes
| 1½ 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.