|Blue cheese||3 Ounce, mashed (90 Gram)|
|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Lemon juice||75 Milliliter (5 Tablespoon)|
|Light cream||175 Milliliter (3/4 Cup)|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Scallops||3⁄4 Pound, cooked and cooled (375 Gram)|
|Mushrooms||1⁄4 Pound, well cleaned and sliced (125 Gram)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Worcestershire sauce||3 Drop (Adjust Quantity As Per Taste)|
|Tabasco sauce||3 Drop (Adjust Quantity As Per Taste)|
|Green onions||1 Teaspoon (For Garnish)|
In large bowl, mix together cheese and mustard.
Blend in lemon juice to taste.
Add cream, garlic, Worcestershire, Tabasco, salt and pepper; mix until well incorporated.
Place scallops, mushrooms and parsley in second bowl.
Pour in dressing and toss until evenly coated.