A lotta Spunky and a little Spicy appetizer: Scallop and Shrimp Cocktail

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.

until next time...