Shrimp and Scallop Posole

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Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.

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

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.

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. Makes 6 servings.

Source: photo: Brian Leatart

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