- Scallop & Shrimp Cocktail
|350ml tomato juice||50ml freshly squeezed orange juice||Juice of 1 lime||½ tbsp grenadine|
|1 ½ tbsp Worcestershire sauce||2 tbsp Tabasco||¼ Cucumbers||140g Gourmet scallops|
|½ avocado||100g Cooked Poseidon shrimp||Handful of coriander, chopped||Gourmet fresh bread, to serve|
- In a pitcher, mix together the tomato, orange & lime juice with the grenadine, Worcestershire sauce, Tabasco, ½ tsp salt & pepper. Set aside & chill in the fridge for 30 min.
- Cut the cucumber in half & scoop out the seeds with a small spoon. Finely dice the flesh into 4-5mm cubes. Dice the scallops & avocado into similar sizes & mix everything into the chilled tomato juice along with the prawns & chopped spring onions.
Serve in small glasses, scattered with coriander. Serve with Gourmet bread.
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