bloody mary seafood salad

• 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

Method

• 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.