Prawns and Scallop Posole

Ingredients for Prawns and Scallop Posole

• 1 tablespoon olive oil

• 240ml chopped onion

• 3 garlic cloves, minced

• 725ml (or more) bottled clam juice

• 1 (425g) can white hominy, drained, rinsed

• 240ml salsa verde (tomatillo salsa), medium or mild

• 2 tablespoons finely chopped sun-dried tomatoes in oil

• 1 tablespoon finely grated lime peel

• 450g uncooked jumbo prawns, peeled, deveined

• 450g large sea scallops, halved horizontally

• 60ml chopped coriander, divided

How to make Prawns and Scallop Posole

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 725ml 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 prawns, scallops, and 45ml coriander to simmering broth, adding more clam juice to thin if necessary. Simmer until seafood is just opaque in centre, about 3 minutes. Season with salt and pepper. Divide among bowls; sprinkle with remaining coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.