Ceviche (Scallops)
Yield
4 servingsPrep
5 minCook
10 minReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅛ | teaspoon |
red pepper flakes
crushed |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
scallops
cut horizontally in half |
|
| 237 | ml |
white wine
dry |
*
|
| 1 | each |
italian plum (roma) tomatoes
diced |
|
| 1 | large |
shallots
peeled and minced |
*
|
| 5 | ml |
white wine vinegar
|
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
capers
|
|
| 0.6 | ml |
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.
