Tropical Scallop Cocktail Recipes

Steps:

• 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, or up to overnight.
• 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.
• 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.

Steps:

• Bring water to boil.
• Clean scallops by removing tough muscle on outer edge.
• Add scallops to boiling water and immediately remove the pot from heat. After 8 minutes, remove scallops from water with slotted spoon and set aside.
• In a large bowl, mix lime juice, vinegar, pepper and garlic. Add scallops, mix well and refrigerate for one hour.
• Just before serving, gently toss scallop mixture with avocado cubes, olive oil and cilantro.
• Serves 2 generously atop a bed of butter lettuce. Serves four as an appetizer.
• Preparation time does not include chilling.

Steps:

• Peel all the prawns and chop the raw scallops. Mix the ketchup, Tabasco sauce, Worcestershire sauce, tomato juice, lime juice and orange juice in a mixing bowl. Season, adding more Tabasco if you prefer it spicy. Fold in the seafood and some cubes of avocado, being careful to mix it in gently so it doesn't go mushy.
• Spoon into bowls or glasses and add some chopped coriander. Serve with some coriander cress on top, if using, and corn tortillas or crackers for scooping.