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

Instructions

1. Heat oil in large deep skillet over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add garlic; stir about 30 seconds. Add 3 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes. DO AHEAD Can be made 4 hours ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing.
2. Add shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary. Simmer until seafood is just opaque in center, about 3 minutes. Season with salt and pepper. Divide among bowls; sprinkle with remaining cilantro.