Prawn & scallop 'coctel'

• tomato juice↗350ml ml
• freshly squeezed orange juice↗50ml ml
• lime juice

  1 lime

• grenadine tbsp
• Worcestershire sauce tbsp

  and a very healthy shake of Tabasco

• cucumber
• scallops↗140g g
• avocado
• cooked prawns↗100g g
• spring onions↗2

  finely chopped

• tequila↗1 tbsp tbsp

  (100% blue agave)

• coriander

  chopped

• crackers and buttered bread

  to serve

Step-by-step instructions

1. 1

   In a jug, mix together the tomato, orange and lime juice with the grenadine, Worcestershire sauce, Tabasco, ½ 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. 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.