Grilled Seafood Cocktail

Save Recipe
  • Level: Advanced
  • Total: 2 hr 10 min (includes chilling and freezing times)
  • Active: 50 min
  • Yield: 4 servings
Share This Recipe

Ingredients

3 dried New Mexican chiles

10 oysters

One 28-ounce can whole plum tomatoes 

1 roasted red pepper 

1 cup lime juice 

1/4 cup sriracha 

2 tablespoons rice vinegar 

2 cloves garlic 

1/4 white onion 

2 teaspoons cumin seed, toasted 

1 bunch cilantro, plus chopped for garnish 

4 jumbo scallops 

4 large shrimp 

Salt and pepper 

2 tablespoons oil 

2 tablespoons chopped fresh chives 

1 avocado, cut into cubes

Tortilla chips, for serving

Directions

  1. Soak the dried chiles in 1 cup hot water for 5 minutes.
  2. Shuck the oysters; reserve the liquor.
  3. In a blender, combine 2 oysters (save the rest for another use), 1/4 to 1/2 cup of the oyster liquor, the tomatoes, roasted red pepper, lime juice, sriracha, rice vinegar, garlic, onion, cumin seed and 1 bunch of the cilantro. Puree until smooth. Chill for 1 hour.
  4. In a bowl, toss the scallops and shrimp with some salt and the oil. Grill over high heat for about 2 minutes; don't cook the scallops beyond medium (140 degrees F). Remove to a rack set over a small sheet pan and freeze for 10 minutes before moving to refrigerator to chill completely.
  5. Slice the shrimp into 1/2-inch pieces. Slice the scallops in half horizontally and cut into 1/2-inch dice.
  6. Ladle some of the chilled tomato mixture into four martini glasses. Divide the seafood among the glasses. Top with more tomato mixture. Garnish with chives, cilantro, avocado and tortilla chips. Serve with more tortilla chips.