Ingredients
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
tbsp finely chopped sun-dried tomatoes in oil
1
tbsp finely grated lime peel
1
pound uncooked jumbo shrimp, peeled, deveined
1
pound large sea scallops, halved horizontally
4
tbsp chopped cilantro, divided
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.
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