Worth a trip

Shrimp and Scallop Posole

Name: Shrimp and Scallop Posole
Cuisine: mexican
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 3 garlic cloves, minced; 3 cups (or more) bottled clam juice; 1 (15-ounce) can white hominy, drained, rinsed; 1 cup salsa verde (tomatillo salsa), medium or mild; 2 tablespoons finely chopped sun-dried tomatoes in oil; 1 tablespoon finely grated lime peel; 1 pound uncooked jumbo shrimp, peeled, deveined; 1 pound large sea scallops, halved horizontally; 4 tablespoons chopped cilantro, divided

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.

Recipes sourced from Epicurious.com.

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