PRAWN & SCALLOP 'COCTEL'

Prawn & scallop 'coctel' image

This light, spicy Mexican-style starter is great for kick-starting your tastebuds

Provided by Thomasina Miers

Time 1h

Number Of Ingredients 13

Previous Next

Ingredients

350ml tomato juice
50ml freshly squeezed orange juice
juice 1 lime
½ tbsp grenadine
1 ½ tbsp Worcestershire sauce and a very healthy shake of Tabasco
¼ cucumber
140g scallops
½ avocado
100g cooked prawns
2 spring onions , finely chopped
1 tbsp tequila (100% blue agave)
handful coriander , chopped
crackers and buttered bread , to serve

Steps:

In a jug, mix together the tomato, orange and lime juice with the grenadine, Worcestershire sauce, Tabasco, ½ tsp salt and pepper. Check the seasoning - you are looking for a nice balance of fire to pep you up, saltiness to season the rest of the ingredients you'll be adding, a refreshing citrus kick from the orange and lime, and enough sweetness from the grenadine to balance the rest of the flavours. Chill in the fridge for at least 30 mins.
Cut the cucumber in half lengthways and scoop out the seeds with a small spoon. Finely dice the flesh into 4-5mm cubes. Dice the scallops and avocado into similar sizes and mix everything into the chilled tomato juice along with the prawns and chopped spring onions. Serve in small glasses, drizzled with the Tequila, scattered with coriander, with crackers or buttered bread on the side.

Nutrition Facts : Calories 253 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 2.76 milligram of sodium