Shrimp And Scallop Cocktail
This delightful Shrimp and Scallop Cocktail combines tender jumbo sea scallops and plump shrimp in a zesty, refreshing sauce. With a base of clam-tomato juice, ketchup, and fresh lime juice, complemented by the kick of serrano chile and hot sauce, every bite offers a burst of coastal flavors.
Perfectly chilled and served in glasses, it’s an elegant appetizer that pairs beautifully with saltines or tortilla chips, promising a taste of the sea with every scoop. Ideal for gatherings or as a sophisticated starter, this recipe is sure to impress.
Shrimp And Scallop Cocktail
Ingredients:
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
Instructions:
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.
Notes:
Sea Scallops: Use jumbo sea scallops, poached briefly to rare, ensuring they remain tender and flavorful.
Sauce Base: The sauce combines clam-tomato juice (like Clamato), ketchup, lime juice, cilantro, serrano chile, and hot sauce for a tangy and slightly spicy flavor profile.
Chilling: Chilling the scallops after poaching helps them firm up and enhances their texture. It also allows the flavors to meld together.
Shrimp: Use small shrimp that are cooked, shelled, deveined, and tails removed, ensuring they’re ready to mix into the cocktail.
Assembly: After quartering the scallops, gently mix them with the shrimp and sauce mixture to evenly coat them without breaking them apart.
Serving: Serve the cocktail in individual glasses, ensuring each serving includes a balance of scallops, shrimp, and sauce. Accompany with saltines or tortilla chips for scooping.
Seasoning: Season the sauce mixture with salt and pepper to taste, ensuring the flavors are balanced and vibrant.
Presentation: This dish is not only delicious but also visually appealing when served in glasses, making it perfect for special occasions or gatherings.
Make-Ahead: The dish can be prepared ahead by poaching the scallops and assembling the sauce, making it convenient for entertaining.
Variations: Adjust the spiciness by varying the amount of serrano chile or hot sauce according to preference, ensuring it suits your taste buds.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 152 kcal | Protein: 23 g | Fat: 2 g | Saturated Fat: 0.5 g | Carbohydrates: 12 g | Sugar: 7 g | Fiber: 1 g | Sodium: 520 mg | Cholesterol: 155 mg
Frequently Asked Questions:
Can I use frozen scallops and shrimp for this recipe?
Yes, you can use frozen scallops and shrimp, but ensure they are thawed and properly drained before poaching or mixing them into the cocktail.
How spicy is the cocktail with the serrano chile and hot sauce?
The spiciness can vary depending on your tolerance.
Start with half a serrano chile and adjust the amount of hot sauce to suit your preference for heat.
Can I prepare this dish ahead of time?
Yes, you can poach the scallops ahead of time and prepare the sauce mixture in advance.
Combine everything just before serving for the best texture and flavor.
What can I substitute for Clamato juice?
If you don’t have Clamato juice, you can use a combination of clam juice and tomato juice, or just tomato juice with a splash of fish sauce for added depth.
How long can I store leftovers of this cocktail?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the texture of the seafood may change slightly upon reheating.
What are some good alternatives to serve with instead of saltines or tortilla chips?
You can serve this cocktail with crusty bread slices, cucumber rounds, or even on a bed of mixed greens for a lighter option.
Can I use different types of seafood in this recipe?
Absolutely! Feel free to experiment with other seafood like lobster, crab meat, or even calamari rings to create your own unique version of this cocktail.
Is this recipe gluten-free?
Yes, the basic ingredients in this recipe are gluten-free.
Just ensure the ketchup and hot sauce brands you use are gluten-free if that’s a concern.
How do I know when the scallops are poached to “just rare”?
The scallops should be opaque and firm to the touch but still slightly tender in the center after poaching for about 2 minutes.
Avoid overcooking to maintain their delicate texture.
Can I adjust the acidity of the cocktail?
Yes, if you find the cocktail too tangy, you can reduce the amount of lime juice slightly or add a touch more ketchup to balance the flavors to your liking.