Cooking Index - Cooking Recipes & IdeasCeviche (Scallops) Recipe - Cooking Index

Ceviche (Scallops)

Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/2 lb 227g / 8ozScallops - cut horizontally
1   Half
1 cup 237mlDry white wine
1   Plum tomato - diced
1   Shallot - peeled and minced (large)
1 teaspoon 5mlWhite wine vinegar
1 tablespoon 15mlOlive oil
1 tablespoon 15mlCapers
1/8 teaspoon 0.6mlCrushed red pepper flakes
1   Salt and pepper to taste

Recipe Instructions

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.

Michele Scicolone, "A Fresh Taste of Italy"


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