Summer Scallop and Shrimp Coctel
- Total:
- 17 min
- Prep:
- 15 min
- Cook:
- 2 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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