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SPANN VINEYARDS |
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Scallop and Cucumber Ceviche
Serves 4 as a Starter 6
ea. Sea Scallops, U-10 size, sliced into 3 or 4 disks depending on size 1
T White Onion, Minced 2 T English
Cucumber, Minced 1 T Golden Balsamic
Vinegar 1 T Grape seed Oil ½ t Salt, Kosher ¼ t Black Pepper, Finely Ground Juice of 2 limes, 1 lemon ½
Cup of English Cucumber, Sliced into ¼” disks 1
T Parsley, finely minced Garnish: Sea Salt Procedure: Combine all ingredients, except the cucumber disks and
parsley, making sure to submerge the scallops. Refrigerate
for three hours. Gently toss with the cucumber disks and parsley. Plate and sprinkle lightly with Sea Salt. Enter content here Enter content here Enter content here |
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