Prawn & Scallop 'Coctel' Recipe
Ingredients
| 350 ml/12 fl oz tomato juice | ||
| 50 ml/2 fl oz freshly squeezed orange juice | ||
| Juice 1 lime | ||
| Grenadine | 1/2 Tablespoon | |
| Worcestershire sauce | 1 1/2 Tablespoon | |
| A very healthy shake of Tabasco (go as hot as you like) | ||
| Cucumber | 1/4 | |
| 140 g/5 oz scallops | ||
| Avocado | 1/2 | |
| 100 g/4 oz cooked prawns | ||
| Onions spring | 2 , finely chopped | |
| 100% agave tequila | 1 Tablespoon | |
| Coriander | 1 Cup (16 tbs), chopped | |
| Crackers and buttered bread, to serve | ||
Directions
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.
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.
Chef
