Name: Shrimp and Scallop Posole
Yield: 6 Servings
Ingredients: 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

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