Recipe courtesy of Tom Gatch, author of Hooked on Baja

November 10, 2010 (San Diego) -- During the winter months, there always seem to be an abundance of those tasty little bay scallops on the market. While they are a bit too small to cook individually, bay scallops are generally used effectively in appetizers, pastas and perhaps most deliciously, in Mexican-style ceviche. Here’s a simple recipe that is bound to get your guests smacking their lips!