By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
417 cal · 40 min
Fiesta Scallop and Shrimp Cocktail
Recipe GLPRbf163398cba82f
A vibrant and zesty seafood appetizer featuring seared scallops and succulent shrimp dressed in a spicy-tangy cocktail sauce infused with fresh lime juice, serrano chilies, and a touch of Tabasco soy sauce. Perfect for entertaining, this refreshing dish showcases the natural sweetness of premium seafood balanced with bold, fiesta-inspired flavors. Served chilled in elegant cocktail cups with a crisp celery garnish.
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Ingredients
3 cups Prepared cocktail sauce
1 large Fresh lime, juiced
2 tablespoons Olive oil
Sea salt
Fresh ground black pepper
8 large Large fresh sea scallops
½ whole Fresh serrano chili, finely diced
1 lb Cooked shrimp, peeled, deveined, and tail removed
¼ teaspoon Tabasco soy sauce
Fresh celery stalks, for garnish
Directions
In a large bowl, combine the prepared cocktail sauce, fresh lime juice, finely diced serrano chili, and Tabasco soy sauce. Stir well to fully incorporate all ingredients.
Cover the sauce mixture and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
While the sauce chills, prepare the scallops: rinse them gently under cold water and carefully remove the small, tough side muscle (foot) from each scallop by gently pulling it away. Pat the scallops completely dry with paper towels to remove all surface moisture.
Heat the olive oil in a skillet over high heat until shimmering. Once the pan is very hot, add the dried scallops and immediately reduce the heat to medium-high. Sear the scallops without moving them for approximately 2 minutes until golden brown and caramelized on the first side.
Flip each scallop and sear for another 2 minutes on the second side until golden brown. The scallops should be opaque and firm but still tender; do not overcook as they will become tough. Remove from the heat and transfer to a clean plate.
Allow the seared scallops to cool to room temperature, then store them in an airtight container lined with a paper towel on the bottom. Refrigerate until completely chilled and ready to serve.
When ready to serve, cut the cooled scallops in half and place them in a medium bowl.
Add the cooked shrimp to the bowl with the scallops, ensuring the shrimp are clean, dry, and have had their tails removed. Pour the chilled cocktail sauce over the seafood and gently toss until everything is evenly coated.
Divide the seafood cocktail mixture into serving cups or glasses. Garnish each serving with a fresh celery stalk and serve immediately while chilled.
Comments
This is a shrimp-and-scallop ceviche-style dish that plays to North Carolina's coastal strength, with shrimp and scallops both widely available at Harris Teeter and Food Lion. The stated 40 minutes is honest for marinating and prepping, though expect 10 minutes of active work chopping celery, serranos, and shrimp. At around $12–14 for four people (scallops and shrimp are the cost drivers), the per-serving price sits at $3–3.50, making it a good value for a restaurant-style starter. The catch: tabasco soy sauce is uncommon at standard Charlotte chains and will likely require a stop at an Asian market or specialty grocer like Harris Teeter's international section—a real drawback for a weeknight. Once chilled, it keeps well in the fridge for a day or two, though the seafood texture softens slightly on standing.
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