Ceviche (scallops)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Main dish, Seafood | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Scallops, cut horizontally |
| In half | ||
| 1 | c | Dry white wine |
| 1 | Plum tomatoe, diced | |
| 1 | Shallot, peeled and minced | |
| 1 | t | White wine vinegar |
| 1 | T | Olive oil |
| 1 | T | Capers |
| 1/8 | t | Crushed red pepper flakes |
| 1 | Salt and pepper to taste |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 79
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 62.6mg
Potassium: 44.2mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: <1g