Chef D Scallop Ceviche

Ingredients for Scallop Ceviche:

• 5 U-10 dry scallops, thinly cut into 3–4 slices
• 8 red radishes, thinly cut
• 1/2 cup honey
• 1-1/2 cups white wine vinegar
• 1/2 cup white wine vinegar
• 1/4 cup extra virgin olive oil
• 1/2 onion, thinly cut.
• 1 jalapeño, thinly cut.
• 1 cup pea shoots
• Salt and pepper to taste

Ingredients for Scallop Ceviche:

1. In a small glass bowl add 1-1/2 cup of white wine vinegar, onions and scallops. Cover and set aside for 1/2 hour.
2. In another small glass bowl combine honey, radish, white wine vinegar and olive oil, set aside for 1/2 hour.
3. Place radishes on a plate and place some pea shoots over the radish, then top with the scallops and garnish with jalapeño peppers. Drizzle some honey and white wine vinegar over salad and serve proudly.