Bloody Mary Seafood Salad

Name: Bloody Mary Seafood Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 180 g scallops; 250 g raw peeled prawns; 1 avocado; 1 celery stick, finely chopped; 1 clove garlic, crushed; 2 tbsp oil; 200 ml fresh tomato juice; 1-2 tbsp oyster sauce; 1 tsp light soy sauce; 1 tsp rice vinegar; 1/2 lemon lemon juice; 1 handful coriander, chopped

This Bloody Mary seafood salad pairs tender scallops and juicy prawns with creamy avocado, crisp celery, and a tangy tomato dressing. Served in glasses or small bowls, it is a light, elegant starter that feels fresh, vibrant, and perfect for entertaining.

Servings4 Portions

Prep Time5 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

scallops
180 g
raw peeled prawns
250 g
avocado
1
celery stick, finely chopped
1
garlic, crushed
1 clove
oil
2 tbsp
fresh tomato juice
200 ml
oyster sauce
1 tbsp
light soy sauce
1 tsp
rice vinegar
1 tsp
lemon juice
0.5 lemon
coriander, chopped
1 handful

Step-by-Step Instructions

Heat 1 tbsp oil in a wok or large frying pan over high heat. Add the garlic and scallops, then stir-fry for 30 seconds to 1 minute until the scallops are just opaque. Transfer to a plate.

Add the remaining 1 tbsp oil to the pan and cook the prawns for 1 to 2 minutes, stirring, until pink and cooked through. Transfer them to the plate with the scallops and let all the seafood cool completely.

In a bowl, whisk together the tomato juice, oyster sauce, soy sauce, rice vinegar, and lemon juice until smooth. Taste and adjust the seasoning balance if you prefer a bolder, saltier, or tangier dressing.

Divide the cooled seafood among 4 serving glasses or small bowls, reserving 4 prawns for garnish. Top with the chopped celery and diced avocado, then spoon over the Bloody Mary dressing.

Let the salad marinate for 10 minutes before serving, or cover and chill for up to 4 hours. Garnish each portion with a reserved prawn and chopped coriander.