Summer Scallop and Shrimp Coctel

Name: Summer Scallop and Shrimp Coctel
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H17M0.000S
Yield: 4 servings
Cuisine: mexican
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

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Level: Easy
Total: 17 min

Prep: 15 min
Cook: 2 min

Yield: 4 servings

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.