Summer Scallop and Shrimp Coctel

  • Level: Easy
  • Total: 17 min
  • Prep: 15 min
  • Cook: 2 min
  • Yield: 4 servings
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Ingredients

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

  1. 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.
  2. 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.
  3. Quarter the chilled scallops. Add the quartered scallops and shrimp into the onion-sauce mixture and gently stir to combine.
  4. Divide among 4 (6-ounce) glasses. Serve with saltines or tortilla chips.
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