Canadian Sea Scallop Salad
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Refrigerator
- Salad spinner
- Kitchen towel
- Tongs
- Serving bowl
Ingredients
- 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
- pepper
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