Mexican

Summer Scallop and Shrimp Coctel is for Side Dish.

Summer Scallop and Shrimp Coctel takes 2 minutes to prepare.

Summer Scallop and Shrimp Coctel takes 15 minutes to cook.

Summer Scallop and Shrimp Coctel makes 4 servings.

The ingredients for Summer Scallop and Shrimp Coctel are:

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

Here is how you make Summer Scallop and Shrimp Coctel:

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) servingsNumber of Servings: 4Recipe submitted by SparkPeople user GIJILL.

The nutritional information for Summer Scallop and Shrimp Coctel is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 122.4

• Total Fat: 1.1 g
• Cholesterol: 129.2 mg
• Sodium: 281.5 mg
• Total Carbs: 5.3 g
• Dietary Fiber: 0.5 g
• Protein: 21.8 g

Summer Scallop and Shrimp Coctel is Mexican cuisine.