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Ingredients:
1/2 lb scallops, cut horizontally
1 in half
1 cup dry white wine
1 each plum tomatoe, diced
1 large shallot, peeled and minced
1 tsp white wine vinegar
1 tbsp olive oil
1 tbsp capers
1/8 tsp crushed red pepper flakes
1 each salt and pepper to taste
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.
Servings: 4
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. James Michener
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Ceviche (Scallops) Recipe brought to you by Mexican Recipes To-Go
