Seviche of Gulf scallops with raw Creole sauce from Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks (page 78) by Damon Lee Fowler

  • scallions
  • tomatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute sea scallops or saltwater fish of your choice for bay scallops, Vidalia onions for scallions, avocados for lettuce, and green onion tops or cilantro for chives.

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Notes about this recipe

  • Eat Your Books

    Can substitute sea scallops or saltwater fish of your choice for bay scallops, Vidalia onions for scallions, avocados for lettuce, and green onion tops or cilantro for chives.

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