Bloody mary seafood salad

Recipe with 12 ingredients.

Servings: 4

Total time: 10 minutes

Ingredients

• 250 gram raw peeled prawns (see tip)
• 1 garlic clove peeled and crushed
• 1 teaspoon rice vinegar
• 200 millilitre fresh tomato juice
• 180 gram small scallops or large scallops, cut into slices
• handful of coriander chopped
• 1 small avocado cut into cubes
• 2 tablespoon oil
• 1 teaspoon light soy sauce
• 1 celery stick finely chopped
• 1-2 tbsp oyster sauce
• 0.5 lemon juiced

Method

1. Heat 1 tbsp oil in a wok, then turn up the heat and add the garlic and scallops. Stir-fry for 30 seconds to 1 min until the scallops are just cooked. Tip onto a plate. Heat the remaining oil and stir-fry the prawns for 1-2 mins over a high heat until they turn pink, then season with some black pepper. Tip onto the plate with the scallops. Allow the seafood to cool completely.
2. To make the bloody mary sauce, mix the tomato juice with the oyster sauce (use 2 tbsp for a stronger flavour), light soy sauce, rice vinegar and lemon juice. Taste and adjust the flavour with more of the ingredients if you want an even stronger flavour.
3. When the seafood is cool, divide it between four glasses or small bowls, keeping 4 prawns for garnish. Add the celery and avocado to each glass and pour over the tomato mixture. Leave to marinade for 10 mins, or cover and chill for up to 4 hrs. Garnish each glass with the reserved prawns and some coriander.