Ceviche (scallops)
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Ceviche (scallops)
  Scallops    Seafood  
Last updated 6/12/2012 12:46:59 AM. Recipe ID 7507. Report a problem with this recipe.
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      Title: Ceviche (scallops)
 Categories: Seafood, Main dish
      Yield: 4 Servings
 
    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.
 




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Recipe ID 7507 (Apr 03, 2005)

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