Scallop Tartare

• 8 large scallops
• 2 chopped hard-boiled eggs
• 2 tablespoons minced red onion
• 2 tablespoons capers
• 1/4 cup minced fresh parsley
• 1 teaspoon Dijon
• Salt and pepper
• Worcestershire sauce

1. Chop 8 large scallops into small bits, and toss with 2 chopped hard-boiled eggs, 2 tablespoons each minced red onion and capers, 1/4 cup minced fresh parsley, 1 teaspoon Dijon, salt and pepper, and Worcestershire sauce to taste.
2. Serve with toast points.

scallops, eggs, red onion, capers, fresh parsley, salt, worcestershire sauce

Taken from cooking.nytimes.com/recipes/1014817 (may not work)