Prawn & Scallop 'Coctel' Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Tomato juice12 Fluid Ounce (350 Milliliter)
 Squeezed orange juice2 Fluid Ounce (50 Milliliter)
 Lime juice1 Teaspoon
 Grenadine1⁄2 Tablespoon
 Worcestershire sauce1 1⁄2 Tablespoon
 Scallops5 Ounce (140 Gram)
 Cooked prawns4 Ounce (100 Gram)
 Onions spring2 , finely chopped
 Tequila1 Tablespoon (100% Blue Agave)
 Coriander1 Cup (16 tbs), chopped
 Crackers1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 365 Calories from Fat 72

% Daily Value*

Total Fat 9 g13.9%

Saturated Fat 2.9 g14.7%

Trans Fat 0 g

Cholesterol 11.7 mg

Sodium 498.5 mg20.8%

Total Carbohydrates 54 g18%

Dietary Fiber 2.6 g10.2%

Sugars 6.4 g

Protein 17 g33.2%

Vitamin A 17.3% Vitamin C 53.3%

Calcium 3.8% Iron 19.3%

*Based on a 2000 Calorie diet


1. In a jug, mix together the tomato, orange and lime juice with the grenadine, Worcestershire sauce, Tabasco, 1/2 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.
2. 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.