- 350ml tomato juice
- 50ml freshly squeezed orange juice
- juice 1 lime
- ½ tbsp grenadine
- 1 ½ tbsp Worcestershire sauce and a very healthy shake of Tabasco
- ¼ cucumber
- 140g scallops
This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…
- ½ avocado
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 100g cooked prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 2 spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp tequila (100% blue agave)
- handful coriander, chopped
- crackers and buttered bread, to serve
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.
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.
Tequila is the spirit made from the blue agave plant, which grows in the central highlands of Mexico. It is usually sold at 38-40 proof and is the key ingredient of Margarita cocktails 'White' or 'Silver' is the young spirit, best for cocktails. Reposado, aged for several months in oak barrels, is smoother. Anejo is the oldest category, to be sipped like whisky.
The scallops in this recipe are gently 'cooked' in the citrus juices in the tomato marinade, but if you prefer, flash-fry the scallops in a little olive oil in a pan for a minute per side before adding to the tomato juice.