Tuesday, May 29, 2012

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...



  1. Oh my gosh! My mouth waters just reading the recipe. I'm planning a "just-the-girls" get-together and I think this will be a perfect appetizer! Thanks for sharing!

    1. Thanks Stephanie- I am certain "the girls" will love this one!!


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