Shrimp And Scallop Posole

• 1 tablespoon olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 3 cups bottled clam juice
• 1 (15 ounce) can white hominy, drained, rinsed
• 1 cup salsa verde, medium (tomatillo salsa)
• 2 tablespoons finely chopped sun-dried tomatoes packed in oil
• 1 tablespoon finely grated lime peel
• 1 lb uncooked jumbo shrimp, peeled, deveined
• 1 lb large scallop, halved horizontally
• 4 tablespoons chopped fresh cilantro, divided

1. Heat oil in large deep skillet over medium-high heat.
2. Add onion; saute until tender, about 5 minutes.
3. Add garlic; stir about 30 seconds.
4. Add 3 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes.
5. DO AHEAD Can be made 4 hours ahead.
6. Cool slightly. Refrigerate uncovered until cold, then cover and chill.
7. Bring to simmer before continuing.
8. Add shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary.
9. Simmer until seafood is just opaque in center, about 3 minutes.
10. Season with salt and pepper.
11. Divide among bowls; sprinkle with remaining cilantro.

olive oil, onion, garlic, clam juice, white hominy, salsa verde, tomatoes, lime peel, jumbo shrimp, fresh cilantro

Taken from www.food.com/recipe/shrimp-and-scallop-posole-212273 (may not work)