BLOODY MARY SEAFOOD SALAD

Bloody mary seafood salad image

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

Provided by Katie Hiscock

Time 10m

Number Of Ingredients 12

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 179 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium