1 c water
1/4 c Cilantro Lime Vinaigrette (below)
1 t salt
4 jumbo shrimp
2 jumbo scallops
1/4 c cilantro lime vinaigrette
Tomato Caper Relish (below)

Bring the water, 1/4 c vinaigrette and salt to a boil in saucepan. add shrimp & scallops, reduce heat to 170 de3grees. Poach for 5 minutes until shrimp turn pink. Remove from heat & add ice to stop the cooking process. Let stand for 4 minutes.

Drain the shrimp & scallops into a large bowl. add 1/4 vinaigrette and toss to coat. Chill in refrigerator.

To Plate:
Slice each scallop in 3 pieces across. Put some Tomato Caper Relish in the middle of the plate. Arrange the scallop slices on top. Drizzle a bit of horseradish cream around the edge, along with some bottled cocktail sauce. Stand up the shrimps in the sauce.

Garnish with a couple fans of avocado, if desired, and a sprig of cilantro.

Cilantro lime vinaigrette
1/2 c olive oil
1/2 c vegetable oil
1/4 c fresh lime juice
6 T chopped cilantro
2 T cumin
1 t grated lime zest
1 t minced jalapeno
1 t salt
1/4 t pepper

Combine everything in a bowl and blend. Makes 2 cups.

Caper Tomato Relish
1/2 c chopped tomato
1/4 c chopped seeded peeled cucumber
1 T chopped green onion tops
2 t capers
1/2 t balsamic vinegar
1/2 t lemon juice
1/2 t salt
pinch of fresh ground pepper

Combine everything in a bowl. Let stand room temperature for 1 hour. Strain to remove excess liquid. Makes 3/4 cup


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