Summer Scallop and Shrimp Coctel

Ingredients

• 0.3 cup clam-tomato juice (recommended: Clamato)
• 3 tablespoons cilantro leaves fresh chopped
• 1 teaspoon bottled hot sauce 
• 0.3 cup catsup 
• 0.3 cup juice of lime fresh
• 0.3 cup onion red finely chopped
• 4 servings salt and pepper black freshly ground
• 0.5 pound sea scallops (6 to 8)
• 1 teaspoon serrano chile seeded finely chopped
• 0.5 pound shrimp shelled deveined cooked
• 4 servings tortilla chips for serving

Equipment

• bowl
• pot

Directions

1. Bring a large pot of salted water to a boil.
2. Add the scallops and poach gently until they are cooked just to rare, about 2 minutes.
3. Drain well and chill for about 30 minutes, or up to overnight.
4. 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.
5. Quarter the chilled scallops.
6. Add the quartered scallops and shrimp into the onion-sauce mixture and gently stir to combine.
7. Divide among 4 (6-ounce) glasses.
8. Serve with saltines or tortilla chips.