Summer Scallop and Shrimp Coctel

Name: Summer Scallop and Shrimp Coctel
Prep time: 17 min
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters clam-tomato juice (recommended: Clamato); 3 Tbsps chopped fresh cilantro; 1 teaspoon bottled hot sauce; 59 milliliters ketchup; 59 milliliters fresh lime juice; 79 milliliters finely chopped red onion; 4 servings Salt and freshly ground black pepper; 227 grams sea scallops, (6 to 8); 1 teaspoon seeded and finely chopped serrano chile, from about 1/2 serrano chile; 227 grams cooked small shrimp, shelled, deveined and tails removed; 4 servings Saltines or tortilla chips, for serving

Summer Scallop and Shrimp Coctel might be just the main course you are searching for. One portion of this dish contains roughly 14g of protein, 7g of fat, and It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have jumbo sea scallops, ketchup, salt and pepper, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Bring a large pot of salted water to a boil.

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Water

Equipment you will use

Pot

Add the scallops and poach gently until they are cooked just to rare, about 2 minutes.

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Scallops

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.

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Salt And Pepper

Tomato Juice

Lime Juice

Hot Sauce

Cilantro

Ketchup

Onion

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Bowl

Quarter the chilled scallops.

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Scallops

Add the quartered scallops and shrimp into the onion-sauce mixture and gently stir to combine.

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Scallops

Shrimp

Onion

Sauce

Divide among 4 (6-ounce) glasses.

Serve with saltines or tortilla chips.

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Tortilla Chips

Saltine Crackers

Equipment

Pot

Bowl

Ingredients

Servings:

59milliliters

clam-tomato juice (recommended: Clamato)3Tbsps

chopped fresh cilantro 1teaspoon

bottled hot sauce 59milliliters

ketchup 59milliliters

fresh lime juice 79milliliters

finely chopped red onion 4servings

Salt and freshly ground black pepper 227grams

sea scallops, (6 to 8)1teaspoon

seeded and finely chopped serrano chile, from about 1/2 serrano chile 227grams

cooked small shrimp, shelled, deveined and tails removed 4servings

Saltines or tortilla chips, for serving

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.