Ceviche (Scallops)

Course : Seafoods
Serves: 4
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1/2 pound scallops -- cut horizontally in half
1 cup dry white wine
1 large plum tomato -- diced
1 large shallot -- peeled and minced
1 teaspoon white wine vinegar
1 tablespoon olive oil
1 tablespoon capers
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt and pepper to taste

Preparation / 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.

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