Seafood Posole With Wild Blue Mexican Shrimp & Sea Scallops
Posole is a classic Mexican soup, a cultural staple here in Northern New Mexico where the Beck & Bulow team is based. Traditionally made with pork or chicken, this fresh seafood take on the classic...
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Cooking tools:
- Microplane
- Cast iron skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Airtight container
- Ladle
- Serving bowl
Ingredients
- 1 tablespoon avocado oil
- 1 cup chopped onion
- 3-4 cloves garlic, finely minced
- 3 cups clam juice
- 1 can white hominy (drained and rinsed)
- 1 cup tomatillo salsa or hatch green chile sauce
- 2 tablespoons sun dried tomatoes, finely chopped
- Zest of 1 ½ - 2 limes
- 1 pound Wild Blue Mexican Shrimp, peeled
- 1 pound Wild Caught Cape Cod Sea Scallops
- ¼ cup chopped cilantro
- Sea salt
- freshly ground black pepper
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