Prev Recipe Next Recipe

Recipe courtesy of Marcela Valladolid

From: Food Network Magazine

Save Recipe Print

Total:: 50 min
Prep:: 45 min
Cook:: 5 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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.

Photograph by Kat Teutsch

Courtesy of Food Network Magazine

My Private Notes

Name: Scallop and Shrimp Cocktail
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
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