Shrimp and Scallop Posole
['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']
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.
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.
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