Bloody mary seafood salad
Serve this bloody mary seafood salad as a starter or light lunch. The sauce also makes a fabulous bloody mary drink topped up with a little more tomato juice
Ingredients
- 2 tbsp oil
- 1 garlic clove, peeled and crushed
- 180g small scallops, or large scallops, cut into slices
- 250g raw peeled prawns (see tip)
- 200ml fresh tomato juice
- 1-2 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp rice vinegar
- ½ lemon, juiced
- 1 celery stick, finely chopped
- 1 small avocado, cut into cubes
- handful of coriander, chopped
Instructions
- STEP 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.
- STEP 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.
- STEP 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.
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