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Scallop Ceviche with Hot Chili Oil
Ingredients
1 chili, thinly sliced
2 T peanut oil
6 large scallops, cut into 1/4-inch slices
1 t sugar
2 T lime juice
1 t sea salt
1 t black pepper
1 t lime zest
1 radish, thinly sliced
1 T scallions, thinly sliced
Directions: Gently cook chili in peanut oil on medium-low heatfor 5 minutes. Spread scallops out on a serving platter. Mix sugarand lime juice in a bowl. Pour over scallops. Flip scallops. Top with sea salt, black pepper and lime zest. Spoon chili oil over scallops. Garnish with radish and scallions.
Wine Pairing: Sauvignon Blanc, France
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