1. If scallops are thicker than 3/4 inch, slice in half.

2. Blanche scallops in boiling water for 3-4 minutes or until firm and cool immediately.

3. Prepare a dressing with the oil, vinegar, tabasco, mustard, and ginger.

4. Set aside the parsley and chives.

5. Combine the remaining ingredients carefully so that the scallops do not become shredded, then mix with the dressing.

6. Garnish with parsley and chives.

7. Serve chilled.

Suggested Wine: Warm Saki

scallops have very little liquid.