Canadian Sea Scallop Salad

Serves 6 to 8

Canadian Sea Scallop Salad


  • 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 (approx.) Mayonnaise
  • 1 tsp. Tabasco sauce
  • to taste Salt


  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.
  3. Hard cooked egg makes a wonderful garnish.
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