Shrimp and Scallop Cocktail

Ingredients

• 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

Instructions

1. 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, up to overnight. 

2. 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. 

3. 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.