Summer Scallop and Shrimp Coctel

• 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

1. Bring a large pot of salted water to a boil.
2. Add the scallops and poach gently until they are cooked just to rare, about 2 minutes.
3. Drain well and chill for about 30 minutes, or up to overnight.
4. Stir together the onions, clam-tomato juice, ketchup, lime juice, cilantro, serrano and hot sauce in a large bowl until well incorporated.
5. Season with salt and pepper.
6. Quarter the chilled scallops.
7. Add the quartered scallops and shrimp into the onion-sauce mixture and gently stir to combine.
8. Divide among 4 (6-ounce) glasses.
9. Serve with saltines or tortilla chips.

salt, scallops, red onion, clamtomato juice, ketchup, lime juice, fresh cilantro, serrano chile, hot sauce, shrimp, salt, saltines

Taken from www.foodnetwork.com/recipes/marcela-valladolid/summer-scallop-and-shrimp-coctel-recipe.html (may not work)