Ingredients:

1/2 pound cooked shrimp
1/2 pound scallops, sauteed in olive oil
2 cups mild chunky salsa
1/2 large or 1 medium lime
2 tablespoons chopped fresh cilantro
1 tomato, chopped
thin crisp tortilla strips or additional chopped fresh cilantro,for garnish (optional)

Methods:

Chill shrimp and scallops. Dice into 1/2 to 3/4 inch pieces.Combine salsa, juice squeezed from lime, cilantro and tomato; mix well. Stir in shrimp and scallops. Refrigerate until cold. Serve in stemmed glass dishes topped with a sprinkling of crisp tortilla strips or cilantro.