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Scallop and Shrimp Cocktail
- Level: Easy
- Total: 50 min
- Prep: 45 min
- Cook: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 139 calorie
- Total Fat
- 1 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 133 milligrams
- Sodium
- 1139 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 20 grams
- Sugar
- 5 grams
Share This Recipe
- Level: Easy
- Total: 50 min
- Prep: 45 min
- Cook: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 139 calorie
- Total Fat
- 1 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 133 milligrams
- Sodium
- 1139 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 0.5 grams
- Protein
- 20 grams
- Sugar
- 5 grams
Ingredients
Kosher salt
1/2 pound jumbo sea scallops (6 to 8)
1/3 cup finely chopped red onion
1/4 cup clam-tomato juice (such as Clamato)
1/4 cup ketchup
1/4 cup fresh lime juice
3 tablespoons chopped fresh cilantro
1 teaspoon seeded and finely chopped serrano chile pepper 1 teaspoon hot sauce
Freshly ground pepper
1/2 pound cooked small shrimp, peeled and deveined
Saltines or tortilla chips, for serving
Directions
- Bring a pot of salted water to a boil. Add the scallops, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight.
- Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano chile and hot sauce in a large bowl. Season with salt and pepper.
- Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines or chips.
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