Summer Scallop and Shrimp Coctel

Name: Summer Scallop and Shrimp Coctel Recipe
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: 4
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 or tomato paste; 1/4 cup fresh lime juice; 3 tablespoons chopped fresh cilantro; 1 teaspoon seeded and finely chopped serrano chile from about 1/2 serrano or jalapeno 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

Minutes to Prepare: 2
Minutes to Cook: 15

Number of Servings: 4

Ingredients

1/2 pound jumbo sea scallops, (6 to 8)1/3 cup finely chopped red onion1/4 cup clam-tomato juice (recommended: Clamato)1/4 cup ketchup or tomato paste1/4 cup fresh lime juice3 tablespoons chopped fresh cilantro1 teaspoon seeded and finely chopped serrano chile, from about 1/2 serrano or jalapeno chile1 teaspoon bottled hot sauce1/2 pound cooked small shrimp, shelled, deveined and tails removedSalt and freshly ground black pepperSaltines 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.

Serving Size: Makes 4 (6 ounce) servings

Number of Servings: 4

Recipe submitted by SparkPeople user GIJILL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving