Recipe courtesy of Marcela Valladolid
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Summer Scallop and Shrimp Coctel
Total:
17 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
17 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Bring a large pot of salted water to a boil. Add the scallops and poach gently until they are cooked just to rare, about 2 minutes. Drain well and chill for about 30 minutes, or up to overnight.

Stir together the onions, clam-tomato juice, ketchup, lime juice, cilantro, serrano and hot sauce in a large bowl until well incorporated. Season with salt and pepper.

Quarter the chilled scallops. Add the quartered scallops and shrimp into the onion-sauce mixture and gently stir to combine.

Divide among 4 (6-ounce) glasses. Serve with saltines or tortilla chips.

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