Original post, Eating Local in the Lou, MAY 29, 2012
Recently, we had a few friends over to celebrate the beginning of summer. When planning the party menu, I wanted to have a fresh and spunky appetizer to start the evening off right.
I came across this Shrimp and Scallop Cocktail recipe in two different food magazines and thought it would be the perfect starter. I made one ingredient alteration, subbing out the serrano chile pepper for a seeded jalapeno to be a bit more kid-friendly but still maintaining the terrific flavor.
The appetizer turned out great and the party was a blast...good friends, good food, good memories.
Scallop & Shrimp Cocktail (adapted from May 2012 issue of Good Housekeeping & Food Network Magazines)
6-8 jumbo scallops
½ pound deveined shrimp
1/3 cup finely chopped red onion
¼ cup clam-tomato juice (Clamato)
¼ cup ketchup
¼ cup fresh lime juice
3 Tbsp. chopped fresh cilantro
1 jalapeno, seeded and finely chopped
1 tsp. hot sauce
ground black pepper
1. Bring pot of water to a boil, add scallops and shrimp, cook for about 2 minutes; drain, quarter scallops and peel shrimp; allow both to cool completely.
2. Combine onion, clam-tomato juice, ketchup, lime juice, cilantro, jalapeno and hot sauce and black pepper in a large bowl.
3. Add scallops and shrimp to cocktail sauce mixture, toss to combine and serve.