Prawns and scallops are combined in a light, Bloody Mary style liquid in this zesty starter. The scallops will be cooked in the citrus juice, but if this isn't for you, fry them in olive oil before dicing up and stirring into the rest of the ingredients.
- 140g scallops, prepared
- 100g cooked prawns
- 1/4 cucumber
- 2-3 spring onions
- 350ml tomato juice
- 50ml fresh orange juice
- Dash of Worcestershire sauce and tequila to taste (about 1 1/2 tbsp. each)
- Dash of Tabasco to taste
- 1/2 avocado
- Juice of one lime
- Handful freshly chopped coriander
- Salt and pepper
- Pinch of sugar
Combine tomato juice, orange juice, Worcestershire sauce, tequila, Tabasco, lime juice, salt, pepper and sugar. Check seasoning and flavours and adjust according to your tastes. Leave to sit at room temperature for at least half an hour.
Scoop the seeds from the cucumber. Peel the skin off and dice the flesh into small cubes. Dice the avocado flesh. Thinly slice the spring onions.
Dice the scallops into small cubes and chop the prawns if they are large. Stir the cucumber, avocado, spring onions, scallops and prawns into the tomato juice mixture. Serve in glasses or bowls according to taste.