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Ceviche (Scallops)

Ceviche (Scallops)
Main Ingredient: Scallops

Course: Various Main Dishes

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Ceviche (Scallops) ingredients

  • 2483527⁄624973141 lb Scallops, cut horizontally In half
  • 1 c Dry white wine
  • 1 Plum tomatoes, diced
  • 1 large Shallot, peeled and minced
  • 1 t white wine vinegar
  • 1 T olive oil
  • 1 T capers
  • 2483527⁄624973141 t Crushed red pepper flakes
  • 1 Salt and pepper to taste

Cooking Ceviche (Scallops)

1. In a non-aluminum medium skillet, combine scallops with white wine.
2. Bring to a boil over medium high heat.
3. Turn off heat and let scallops stand in wine 5 minutes.
4. Drain, discarding wine.
5. Transfer scallops to glass bowl and let cool.
6. Add tomato, shallot, vinegar,oil, capers, and crushed red pepper flakes.
7. Seasoni to taste with salt and pepper.
8. Tossi gently but well.
9. Chill 30 minutes before serving.


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