Ingredients
4 large scallops, sushi-grade
1 red bell pepper
1 small onion
1 T. white wine
3 T. olive oil
2 T. balsamic vinegar
Preparation
Slice scallop cross-wise into thin slices (approx. 4 per scallop). Slice peppers and onion thinly. Whisk together remaining ingredients and toss gently with scallops, peppers, and onion. Plate and serve immediately.
