Recipe courtesy of Marcela Valladolid
Summer Scallop and Shrimp Coctel
Total:
17 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
17 min
Active:
15 min
Yield:
4 servings
Level:
Easy

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

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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