Summer Scallop and Shrimp Coctel
- Level: Easy
- Total: 17 min
- Prep: 15 min
- Cook: 2 min
- Yield: 4 servings
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.
