When you want to serve an appetizer that feels luxurious, elegant, and sophisticated enough for the finest occasions, this Scallop and Shrimp Cocktail elevates the classic shrimp cocktail to breathtaking new heights. Picture perfectly poached shrimp alongside tender, sweet sea scallops, all served chilled with a zesty homemade cocktail sauce that has just the right balance of tang, spice, and horseradish kick. This seafood duo creates a stunning presentation that looks like it belongs at a five-star restaurant but comes together surprisingly easily in your own kitchen. The combination of plump shrimp and buttery scallops offers wonderful variety in texture and flavor, making every bite interesting and delicious. Whether you’re hosting a New Year’s Eve celebration, anniversary dinner, holiday gathering, or simply want to treat yourself to something special, this appetizer sets an impressive tone that tells your guests they’re in for an extraordinary meal. It’s make-ahead friendly, naturally low in calories, and absolutely guaranteed to wow everyone.
Serving Quantity: 6 servings
Cooking Time: 30 minutes (15 minutes prep, 15 minutes cooking and chilling)
Nutritional Information per serving:
1. Calories: 165
2. Protein: 24g
3. Carbohydrates: 9g
4. Fat: 3g
5. Fiber: 1g
6. Sugar: 6g
7. Sodium: 685mg
Ingredients You Need:
For the Seafood:
1. 1 pound large shrimp (16 to 20 count), peeled and deveined with tails on
2. 12 large sea scallops (about 3/4 pound)
3. 6 cups water
4. 2 tablespoons salt
5. 1 lemon, halved
6. 3 garlic cloves, smashed
7. 1 bay leaf
8. 1 teaspoon whole black peppercorns
9. Ice water bath for chilling
For the Cocktail Sauce:
10. 1 cup ketchup
11. 3 tablespoons prepared horseradish
12. 2 tablespoons fresh lemon juice
13. 1 tablespoon Worcestershire sauce
14. 1 teaspoon hot sauce (like Tabasco)
15. 1/2 teaspoon garlic powder
16. 1/4 teaspoon black pepper
17. Pinch of salt
For Serving:
18. Crushed ice
19. Lemon wedges
20. Fresh parsley for garnish
21. Extra horseradish on the side (optional)
Make the Cocktail Sauce
Start with the cocktail sauce since it benefits from sitting and allowing the flavors to meld together. In a medium bowl, combine the ketchup, horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, garlic powder, black pepper, and a pinch of salt. Whisk everything together thoroughly until smooth and well combined. The sauce should be bright red with flecks of horseradish throughout. Taste and adjust the heat level by adding more horseradish or hot sauce if desired. Cover and refrigerate while you prepare the seafood, allowing at least 30 minutes for the flavors to develop.
Prepare the Poaching Liquid
Fill a large pot with 6 cups of water and add the salt, lemon halves, smashed garlic cloves, bay leaf, and peppercorns. This aromatic poaching liquid infuses the seafood with subtle flavor while keeping it tender and moist. Bring the water to a boil over high heat, then reduce to a gentle simmer. Let it simmer for about 5 minutes to allow the aromatics to release their flavors into the water.
Prepare an Ice Bath
While the poaching liquid heats, fill a large bowl with ice and cold water. This ice bath will stop the cooking process immediately and ensure your seafood stays tender and doesn’t overcook. Having this ready before you start cooking is crucial for perfect results.
Prepare the Scallops
Remove the small side muscle from each scallop if it’s still attached. It looks like a small rectangular tag on the side and can be tough and chewy. Pat the scallops completely dry with paper towels. Check them carefully for any shell fragments and remove if found. The scallops should be uniform in size for even cooking.
Poach the Scallops
Add the scallops to the simmering poaching liquid. Cook them for exactly 3 to 4 minutes until they’re just opaque throughout and firm to the touch. Don’t overcook them or they’ll become rubbery and tough. The scallops should be tender and slightly translucent in the very center when you remove them. Using a slotted spoon, immediately transfer the cooked scallops to the ice bath. Let them chill completely for about 5 minutes.
Poach the Shrimp
Add the shrimp to the same simmering poaching liquid. Cook for 2 to 3 minutes until the shrimp turn pink, curl into a C shape, and are opaque throughout. Shrimp cook very quickly, so watch them carefully. They’re done when they’ve turned completely pink with no translucent gray areas remaining. Using a slotted spoon, immediately transfer the cooked shrimp to the ice bath with the scallops. Let them chill completely.
Dry the Seafood
Once the shrimp and scallops are completely chilled, remove them from the ice bath and pat them completely dry with paper towels. Excess moisture will water down your cocktail sauce and make the presentation less appealing. Make sure they’re thoroughly dried. Place them on a plate, cover with plastic wrap, and refrigerate until you’re ready to serve. They can be prepared up to 24 hours ahead at this stage.
Prepare Your Serving Vessel
For the most impressive presentation, use a large glass bowl, individual cocktail glasses, or a tiered seafood tower. Fill the bottom of your serving vessel with crushed ice. The ice keeps everything cold and creates that classic steakhouse seafood cocktail look. Pack the ice in firmly so it creates a stable base for arranging the seafood.
Arrange the Seafood
Artfully arrange the chilled shrimp and scallops on top of the crushed ice. For the classic presentation, hook the shrimp tails over the rim of a cocktail glass with the bodies hanging down, creating that iconic cocktail shrimp look. Place the scallops around them or intersperse them throughout. Alternate colors and shapes for the most visually appealing arrangement. Everything should look abundant and luxurious.
Add the Cocktail Sauce
Place a small bowl filled with the chilled cocktail sauce in the center of your arrangement, or serve it in individual small bowls on the side. The sauce should be easily accessible for dipping. Make sure you have enough sauce because guests always want more than you think. The bright red sauce creates a beautiful color contrast against the pale seafood.
Garnish and Serve
Tuck fresh lemon wedges around the seafood for both decoration and function. Guests can squeeze them over their seafood for extra brightness. Add sprigs of fresh parsley here and there for color and a fresh herbal touch. The parsley also adds that classic steakhouse aesthetic. Serve immediately while everything is ice cold. Provide small cocktail forks or seafood forks for easy eating.
Helpful Tips for Success:
1. Buy the freshest, highest quality seafood you can find as there’s nowhere to hide in this simple preparation.
2. Don’t overcook the seafood, it continues cooking from residual heat so slightly underdone is better than overdone.
3. The ice bath is essential for stopping the cooking process and ensuring tender, not rubbery, seafood.
4. Prepare everything up to 24 hours ahead and assemble just before serving for stress-free entertaining.
5. Use fresh horseradish if you can find it for the most vibrant, spicy flavor in the cocktail sauce.
6. Add a splash of vodka to the cocktail sauce for an adult twist on the classic.
7. Make mini versions in shot glasses for passed appetizers at cocktail parties.
8. Adjust the horseradish level in the sauce according to your heat preference.
9. Look for dry-packed scallops rather than wet-packed for the best flavor and texture.
10. The poaching liquid can be saved and used as a base for seafood soup or risotto.
11. Add cooked crab claws or lobster tail pieces for an even more luxurious presentation.
12. Serve with oyster crackers on the side for a traditional steakhouse experience.
13. Make sure your shrimp are completely deveined with no dark vein running down the back.
14. For a spicier version, add more hot sauce or a pinch of cayenne pepper to the cocktail sauce.
15. Keep everything refrigerated until the last possible moment before serving to ensure food safety and optimal freshness.
