Time: 20 min.
Complexity: easily
Servings: 4

A cocktail of scallops and shrimp in a spicy tomato sauce is served as an appetizer in individual bowls or glasses with crackers for easy scooping and enjoying. Cook the scallops ahead of time and chill them well before adding them to the sauce, and the shrimp can be purchased pre-cooked and frozen.

Ingredients:

• 220 g large sea scallops (6-8 pcs.)
• 1/3 cup finely chopped red onion
• 1/4 cup clam juice with tomatoes
• 1/4 cup ketchup
• 1/4 cup freshly squeezed lime juice
• 3 tbsp chopped fresh cilantro
• 1 teaspoon seeded and finely chopped serrano pepper (about half a pod)
• 1 teaspoon hot sauce
• 220 g boiled small shrimp, peeled and deveined
• Crackers or tortilla chips, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

scallops, shrimps, tortilla chips, serrano pepper, hot sauce, cilantro, shellfish juice, lime, ketchup

We recommend

Preparation:

Step 1
• Bring a large pot of salted water to a boil. Add the scallops and gently sauté until tender, about 2 minutes. Drain and refrigerate the scallops for about 30 minutes or overnight.
Step 2
• In a large bowl, combine the onion, clam juice, ketchup, lime juice, cilantro, serrano, and hot sauce until smooth. Season with salt and pepper to taste.
Step 3
• Cut the cooled scallops into quarters. Add the scallops and shrimp to the sauce and toss gently. Divide the sauce into 4 180 ml (6 oz) glasses or bowls. Serve with crackers or tortilla chips.

Votes: 2