Ceviche (Scallops)

Recipe Ingredients

1/2 lb	227g / 8oz	Scallops - cut horizontally
1		Half
1 cup	237ml	Dry white wine
1		Plum tomato - diced
1		Shallot - peeled and minced (large)
1 teaspoon	5ml	White wine vinegar
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Capers
1/8 teaspoon	0.6ml	Crushed 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.

Source:
Michele Scicolone, "A Fresh Taste of Italy"

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