Recipe - Ceviche (Scallops)

One half pound Scallops, cut horizontally
In half
1 cup Dry white wine
1 Plum tomatoe, minced
1 lg Shallot, peeled and minced
1 teaspoon White wine vinegar
1 tablespoon Olive oil
1 tablespoon Capers
1/8 teaspoon Crushed red pepper flakes
1 Salt and pepper to taste

In a nonaluminum 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.