1/2 lb Scallops, cut horizontally In half 1 c Dry white wine 1 ea Plum tomatoe, diced 1 lg Shallot, peeled and minced 1 ts White wine vinegar 1 tb Olive oil 1 tb Capers 1/8 ts Crushed red pepper flakes 1 ea Salt and pepper to taste 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.
How To make Ceviche (Scallops)'s Videos
Prawn and Scallop Ceviche with Helena Yuu
Check out Helena Yuu's easy peasy recipe for Organic Ocean Blue Prawn and Hokkaido Scallop Ceviche.
Prawn and scallop ceviche | Video recipe
Ceviche is an easy make ahead starter, perfect for a party. You can dress it up by serving individually in glasses, or make it an easy party dish by making a big bowl and serving tortilla chips on the side. Either way, this ceviche is easy and delish!
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Ceviche - Jailhouse Style
Bay Scallop Ceviche with Rose Harissa Recipe
Sweet and fresh bay scallops are extra succulent in citrus lime juice and blushed with a topping of rose harissa to provide that surprise finish.
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How To Make Charleston Grill's Scallop Ceviche
Chef Michelle Weaver of Charleston Grill shows us how to make simple and delicious Scallop Ceviche.