Prawn & scallop 'coctel'

Prawn & scallop 'coctel'

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(3 ratings)

Prep: 20 mins - 25 mins Plus chilling


Serves 2
This light, spicy Mexican-style starter is great for kick-starting your tastebuds

Nutrition and extra info


  • kcal253
  • fat8g
  • saturates1g
  • carbs14g
  • sugars13g
  • fibre3g
  • protein28g
  • salt2.76g
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  • 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


    Skol-ips, Skal-ips

    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
    Spring onions

    Spring onion

    sp-ring un-yun

    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


  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. 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.

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Comments, questions and tips

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17th Feb, 2013
Very unusual! Substituted vodka for the tequila and added some wasabi paste. This gave it a bit of a bloody mary edge. I don't use greadine so added a teaspoon of white sugar. I used large stemmed wine glasses to serve it.
31st Dec, 2011
Made this for a dinner party and it was a massive success. I made it slightly in advance and just poured into the glasses before serving. Absolutely delicious!
Lyndsay Hill's picture
Lyndsay Hill
28th Nov, 2019
Do the scallops not require cooking? I’ve never come across a dish where the scallops are raw.
lulu_grimes's picture
2nd Dec, 2019
Hello, Scallops can be eaten raw, they are often used for sushi and sashimi and also in ceviche. In this case, the acid in the sauce will start to firm up the flesh of the scallop as soon as it is added. You could make this with cooked scallop if you prefer, but the texture will be a little firmer. I hope this helps.
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