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Ingredients

• 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

Description

Food Network Invites You To Try This Summer Scallop And Shrimp Coctel Recipe From Marcela Valladolid.

Food Network