Scallops Escabeche

Getting ready for a So Cal heat advisory... we love Ceviche on hot days, but let's try something new: Spanish-style Escabeche!

An Escabeche marinade (olive oil, vinegar, dry sherry, orange juice, Saffron threads, smoked paprika, Aleppo pepper, red chili flakes, black peppercorns, and garlic) covering seared colossal Scallops, fresh red, yellow and green peppers, mini sweet peppers, thinly sliced onion, and assorted green olives, allowed to pickle for 12 hours.

Serve chilled or room temperature with cold lemon slices.

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