Shrimp and Scallop Posole

Ingredients

• 4 tablespoons cilantro leaves divided chopped
• 3 cups bottled clam juice ()
• 3  garlic cloves minced
• 15 ounce hominy white rinsed drained canned
• 1 pound shrimp deveined uncooked peeled
• 1 tablespoon lime zest finely grated
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 1 cup salsa verde (tomatillo salsa)
• 1 pound sea scallops halved
• 2 tablespoons sun-dried tomatoes finely chopped in oil

Equipment

• bowl
• frying pan

Directions

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