Prawn Scallop Coctel Recipes

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SUMMER SCALLOP AND SHRIMP COCTEL



Summer Scallop and Shrimp Coctel image

Provided by Marcela Valladolid

Time 17m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

SCALLOP AND SHRIMP COCKTAIL



Scallop and Shrimp Cocktail image

Provided by Marcela Valladolid

Time 50m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1/2 pound jumbo sea scallops (6 to 8)
1/3 cup finely chopped red onion
1/4 cup clam-tomato juice (such as Clamato)
1/4 cup ketchup
1/4 cup fresh lime juice
3 tablespoons chopped fresh cilantro
1 teaspoon seeded and finely chopped serrano chile pepper 1 teaspoon hot sauce
Freshly ground pepper
1/2 pound cooked small shrimp, peeled and deveined
Saltines or tortilla chips, for serving

Steps:

  • Bring a pot of salted water to a boil. Add the scallops, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight.
  • Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano chile and hot sauce in a large bowl. Season with salt and pepper.
  • Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines or chips.

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