Scallop and Pineapple Ceviche – Anthony Salemme

RINewsToday

By Anthony Salemme, contributing chef Serves 4 as a starter This Summer may be starting to wind down, however this chilled appetizer or main course is very satisfying. Serve with tortilla chips and maybe some guacamole – and you have a meal. 12 ounces sea scallops, muscle removed and sliced in half 1 cup pineapple,…

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