Scallop and Shrimp Cocktail (Marcela Valladolid) |
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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
kosher salt |
1/2 pound jumbo sea scallops (6 to 8) |
1/3 cup finely chopped red onion |
1/4 cup clam-tomato juice (such as clamato) |
1/4 cup ketchup |
1/4 cup fresh lime juice |
3 tablespoons chopped fresh cilantro |
1 teaspoon seeded and finely chopped serrano chile pepper 1 teaspoon hot sauce |
freshly ground pepper |
1/2 pound cooked small shrimp, peeled and deveined |
saltines or tortilla chips, for serving |
Directions:
1. Bring a pot of salted water to a boil. Add the scallops, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight.
2. Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano chile and hot sauce in a large bowl. Season with salt and pepper.
3. Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines or chips.
4. Photograph by Kat Teutsch
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