Shrimp and Scallop Posole

Ingredients

• 1 cup salsa verde (tomatillo salsa), medium or mild
• 1 pound uncooked jumbo shrimp, peeled, deveined
• 1 tablespoon finely grated lime peel
• 2 tablespoons sun-dried tomatoes in oil
• 1 15-ounce can white hominy
• 3 cups bottled clam juice
• 1 cup onion
• + 4 more ingredients
• • 1 pound large sea scallops, halved horizontally
  • 4 tablespoons cilantro
  • 1 tablespoon olive oil
  • 3 garlic cloves

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, ...

View full recipe at Epicurious