Bloody mary seafood salad
Indulge in a delectable Bloody Mary Seafood Salad bursting with fresh flavors. This stunning dish pairs succulent seafood with zesty Bloody Mary dressing. A culinary delight!
Ingredients:
- 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
Instructions:
- Heat 1 tablespoon of oil in a wok, then increase the heat and add the minced garlic and scallops. Cook the mixture by stirring for about half a minute to a minute until the scallops are just done. Transfer the contents to a plate. Use the rest of the oil to cook the prawns over high heat for 1 to 2 minutes until they turn pink, then season them with a dash of black pepper. Transfer them to the plate with the scallops. Let the seafood cool down completely.
- For the preparation of the bloody mary sauce, combine the tomato juice with the oyster sauce (for a bolder flavor, use 2 tablespoons), light soy sauce, rice vinegar, and lemon juice. Taste the mixture and adjust the seasoning with more of the ingredients if you prefer a stronger taste.
- Once the seafood has cooled, distribute it evenly among four glasses or small bowls, ensuring to set aside 4 prawns for decoration. Add celery and avocado to each container and pour the tomato mixture over them. Let it marinate for 10 minutes, or refrigerate for up to 4 hours. Decorate each serving glass with the reserved prawns and some chopped coriander.
Summary:
- Calories: 894 kcal
- Fat: 56 g
- Protein: 63 g
- Carbs: 43 g
- Potassium: 2159 mg
- Magnesium: 207 mg