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Shrimp and Scallop Posole
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 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 tablespoons finely chopped sun-dried tomatoes in oil
- 1 tablespoon finely grated lime peel
- 1 pound uncooked jumbo shrimp, peeled, deveined
- 1 pound large sea scallops, halved horizontally
- 4 tablespoons chopped cilantro, divided
Directions:View on Bon Appetit
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