Summer Scallop and Shrimp Coctel (Marcela Valladolid) |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
salt |
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:
1. 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.
2. 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.
3. Quarter the chilled scallops. Add the quartered scallops and shrimp into the onion-sauce mixture and gently stir to combine.
4. Divide among 4 (6-ounce) glasses. Serve with saltines or tortilla chips.
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