3 tablespoons finely chopped scallions including all the green tops
How To Cook:
1. In a deep glass or ceramic bowl, thoroughly mix the lime juice, Tabasco, salt and pepper. Drop in the scallops and toss them about with a spoon until they are evenly moistened.
2. Cover the bowl and, stirring occasionally, marinate the scallops in the refrigerator for at least 2 hours, or until they are white and opaque, indicating that they are fully "cooked".
3. Meanwhile combine the coconut milk, sour cream and scallions in a separate bowl. Mix well and refrigerate for an hour or so, or until the mixture is completely chilled.
4. Drain the marinade off the scallops into a cup. Add the scallops and 1 tablespoon of the marinade to the coconut and sour cream mixture, tossing them together gently but thoroughly.
5. Taste for seasoning and add more of the marinade if you prefer. Arrange the scallops on individual scallop shells or in small soup plates and serve at once.
NOTE: In Hawaii, this dish is made from the native opihi - a kind of mollusk not usually available on the mainland.
