bloody mary seafood salad

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


    • 2 tbsp oil
    • 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
    • celery stick, finely chopped
    • 1 small avocado, cut into cubes
    • handful of coriander, chopped



    • 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.