Recipes:

Ceviche with Bay Scallops
By Shawn Stanchfield, Chef

Shawn Stanchfield studied culinary arts at Le Cordon Bleu. Upon graduation, he spent time in Hawaii under Master Chef Sam Choy studying Hawaiian Regional Cuisine. After his studies with Sam Choy, he opened his restaurant, Chef Shawn's in Tucson, AZ. He has now opened his own culinary school in conjunction with the City of Capitola Parks and Recreations department, Capitola Culinary Institute, and is a consultant Chef to BARGETTO WINERY.

Ingredients:

1 lb. bay scallops

handful fresh cilantro, chopped

1 garlic clove, minced

2 shallots, minced

2 oz. lime juice, fresh

2 oz. lemon juice, fresh

Procedure:

1. Mix all the ingredients in a bowl.

2. Chill for one hour and serve with a chilled glass of BARGETTO Chardonnay. Enjoy.

Serves: 8