Summer Scallop and Shrimp Coctel

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Picture of Summer Scallop and Shrimp Coctel Recipe Photo: Summer Scallop and Shrimp Coctel Recipe
Rated 5 stars out of 5
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  • Read 16 Reviews
Total Time:
17 min
Prep
15 min
Cook
2 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • Salt
  • 1/2 pound jumbo sea scallops, (6 to 8)
  • 1/3 cup finely chopped red onion
  • 1/4 cup clam-tomato juice (recommended: Clamato)
  • 1/4 cup ketchup
  • 1/4 cup fresh lime juice
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon seeded and finely chopped serrano chile, from about 1/2 serrano chile
  • 1 teaspoon bottled hot sauce
  • 1/2 pound cooked small shrimp, shelled, deveined and tails removed
  • Salt and freshly ground black pepper
  • Saltines or tortilla chips, for serving

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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Newest Ratings and Reviews

Read all 16 reviews

  • on November 17, 2012

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    I have eaten this in restaurants and had no idea it was so easy. I like to add diced avocado.

    people found this review Helpful.
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  • on August 12, 2012

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    I have made a number od recipes from her latest book, Mexican Made Easy, in which this particular dish was featured. I had a post-it on the page...to try which I finally did last night. It was truly delicious. I took the suggestion from a reviewer about adding a little avocado which gave it another texture to enjoy. it was easy to purchase the seafood since my husband and I live on the coast of CT but I think it can be adapted quite well with good frozen seafood. Serve it in a beautiful glass along with nice glass of crisp Chardonnay and you'll be in Meixco!!

    people found this review Helpful.
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  • on July 29, 2012

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    SO good! Am saving this recipe for our next party...might even have it on holiday buffet, definitely would not keep this for just summer!

    people found this review Helpful.
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