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"Feliz Cinco De Mayo, amigas! To celebrate, Marcela Valladolid, chef and judge on The American Baking Competition, which premieres this summer on CBS, created this low-fat, good-for-you recipe that still packs a punch when it comes to flavor (thanks to the chile and hot sauce). Yum! SHRIMP AND SCALLOP COCKTAIL RECIPE Serves 4 You&amp;amp;#8217;ll Need -&amp;amp;frac12; lb. jumbo sea scallops, u-15 count -3 tbsp. chopped fresh cilantro -1 tsp. stemmed seeded finely chopped serrano chile -&amp;amp;#8531; cup finely chopped red onion -&amp;amp;frac14; cup fresh lime juice -&amp;amp;frac14; cup clam-tomato juice like Clamato -&amp;amp;frac14; cup ketchup 1 tsp. bottled hot sauce &amp;amp;frac12; lb. cooked small shrimp Saltines or tostadas for serving Directions Bring large pot of salted water to a boil. Add scallops and poach gently until they are cooked just to rare, about 1&amp;amp;frac12; minutes for large scallops, 2 to 2&amp;amp;frac12; minutes for jumbo scallops. Stir cilantro, serrano chile, finely chopped onion, lime juice, clam-tomato juice, ketchup, and bottled hot sauce in large bowl until well incorporated. Gently stir in shrimp and scallops. Divide mixture among four 6-ounce glasses. Serve with saltines or tostadas. Are you making anything special for Cinco de Mayo? Photo: Courtesy of Marcela Valladolid"^^<http://www.w3.org/2001/XMLSchema#string>
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