Bloody Mary Seafood Salad

• oil2 tbsp tbsp
• garlic clove↗1

  peeled and crushed

• scallops↗180g small g

  or large scallops, sliced

• shrimp↗250g raw peeled g

  (see tip)

• tomato juice200ml fresh ml
• oyster sauce↗1-2 tbsp tbsp
• light soy sauce↗1 tsp tsp
• rice vinegar↗1 tsp tsp
• lemon↗½

  juiced

• celery stalk↗1

  finely chopped

• avocado↗1 small

  diced

• corianderhandful of

  chopped

Step-by-step instructions

1. 1

   Heat 1 tbsp oil in a wok, then turn up the heat and add garlic and scallops. Sauté for 30 seconds‑1 minute until the scallops are just set. Transfer to a plate. Heat the remaining oil and sauté the shrimp 1‑2 minutes over high heat until pink, then season with black pepper. Transfer to the same plate with the scallops. Allow the seafood to cool completely.

2. 2

   To make the Bloody Mary sauce, combine tomato juice with oyster sauce (use 2 tbsp for a stronger flavor), light soy sauce, rice vinegar and lemon juice. Taste and adjust as needed, adding more ingredients for a bolder flavor.

3. 3

   When the seafood has cooled, divide it among four glasses or small bowls, leaving 4 shrimp for garnish. Add celery and avocado to each glass and pour over the tomato mixture. Let marinate for 10 minutes or cover and chill up to 4 hours. Garnish each glass with the remaining shrimp and a sprinkle of coriander.