1/2 lb scallops, cut horizontally
1 in half
1 cup dry white wine
1 each plum tomatoe, diced
1 large shallot, peeled and minced
1 tsp white wine vinegar
1 tbsp olive oil
1 tbsp capers
1/8 tsp crushed red pepper flakes
1 each salt and pepper to taste
A Recipe for
Ceviche (Scallops)
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The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
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This Recipe for Ceviche (Scallops) is one of thousands in the Recipes-to-go Ethnic Cookbook.
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I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
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This is a recipe for Ceviche (Scallops) from the recipe cookbook of Recipes-to-go (Ethnic)
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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.
Serves: 4
Ceviche (Scallops) Recipe brought to you by Recipes To-Go