Ceviche (Scallops) Recipe - Cooking Index
Ceviche (Scallops) Recipe - Cooking Index
| 1/2 lb | Scallops - cut horizontally | |
| 1 x | Half | |
| 1 cup | Dry white wine | |
| 1 | Plum tomato - diced | |
| 1 | Shallot - peeled and minced (large) | |
| 1 teaspoon | White wine vinegar | |
| 1 tablespoon | Olive oil | |
| 1 tablespoon | Capers | |
| 1/8 teaspoon | Crushed red pepper flakes | |
| 1 | Salt and pepper to taste |
In a non-aluminum medium skillet, combine scallops with white wine. Bring to a boil over medium high heat. Turn off heat and let scallops stand in wine 5 minutes. Drain, discarding wine.
Transfer scallops to glass bowl and let cool. Add tomato, shallot, vinegar, oil, capers, and crushed red pepper flakes. Season to taste with salt and pepper. Toss gently but well. Chill 30 minutes before serving.
Source:
Michele Scicolone, "A Fresh Taste of Italy"
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