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| Home -> [Entrees, Seafood] -> [Ceviche (scallops) Recipe] |
Ceviche (scallops)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Entrees, Seafood |
Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Scallops, cut horizontally | | | 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 |
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Procedures:
| 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 | Season to taste with salt and pepper. | | 8 | Toss gently but well. | | 9 | Chill 30 minutes before serving |
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