Bloody Mary Scallop Ceviche
Serves 4 as an appetizer
2 cups V-8 or tomato juice
3 tablespoons kochu jang
2 tablespoons Worcestershire sauce
1/2 cup 1/4-inch-diced celery
1 shallot, minced
pinch celery salt
4 limes, 3 juiced, 1 reserved for garnish
Kosher salt and freshly ground black pepper to taste
1/2 pound fresh Bay scallops, foot removed, rinsed, drained (or use quartered sea scallops)
In a large bowl, combine V-8, kochu jang, Worcestershire sauce, celery, shallot, celery salt and lime juice. Check flavor and season, if necessary. Add scallops and stir to combine. Cover and place in fridge for 10 minutes. Serve in chilled martini glasses garnished with lime wedge.
Petit Bistro Pinot NoirFrom Languedoc, France. Attractively lively fruit flavors leading to a long finish. Thanks to the introduction of progressive, new, more rigorous vineyard management techniques in the past 20 years by innovative growers, the Languedoc is sometimes hailed as “the California of France.” Serve with cold cuts, sausages, steaks, pork chops, roast chicken or tomato sauce-based dishes.