Shrimp and Scallop Posole
A flavorful Mexican-inspired seafood soup featuring tender shrimp and scallops in a savory broth made with hominy, salsa verde, and clam juice. This coastal twist on traditional posole is brightened with lime and fresh cilantro.
Ingredients
- •1 tablespoon olive oil
- •1 cup chopped onion
- •3 cloves garlic
- •3 cups bottled clam juice
- •15 ounce white hominy
- •1 cup salsa verde
- •2 tablespoons sun-dried tomatoes
- •1 tablespoon lime peel
- •1 pound jumbo shrimp
- •1 pound sea scallops
- •4 tablespoons cilantro
- •divided
Cooking Instructions
- 1.
Heat oil in large deep skillet over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add garlic; stir about 30 seconds. Add 3 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes. DO AHEAD Can be made 4 hours ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing.
10 min
- 2.
Add shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary. Simmer until seafood is just opaque in center, about 3 minutes. Season with salt and pepper. Divide among bowls; sprinkle with remaining cilantro.
3 min
