Don't miss another issue…      Subscribe

Ceviche (Scallops)

 

10

Yield

4

servings

Prep

5

min

Cook

10

min

Ready

1

hrs

Low in Saturated Fat, Trans-fat Free, Low Carb
 

Ingredients

½ pound scallops
cut horizontally in half
1 cup white wine
dry
*
1 each italian plum (roma) tomatoes
diced
1 large shallots
peeled and minced
*
1 teaspoon white wine vinegar
1 tablespoon olive oil
1 tablespoon capers
teaspoon red pepper flakes
crushed
*
1 x salt
to taste
*
1 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

Add review

 

 

Comments

Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 9736% of calories 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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2018 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed