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Ceviche (Scallops)

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Submitted by jackman582

YIELD

4 servings

PREP

5 min

COOK

10 min

READY

1 hrs

Ingredients

½ 226.8
POUND G SCALLOPS
cut horizontally in half
1 237
CUP ML WHITE WINE
dry *
1 1
1 1
LARGE LARGE SHALLOTS
peeled and minced *
1 5
TEASPOON ML WHITE WINE VINEGAR
1 15
TABLESPOON ML OLIVE OIL
1 15
TABLESPOON ML CAPERS
0.6
TEASPOON ML RED PEPPER FLAKES
crushed
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 97 36% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 212mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 27g
Vitamin A 7% Vitamin C 7%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Carb
 

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