Bloody Mary seafood Salad

Photo by Katie Hiscock

Ingredients

2 tablespoons of olive oil

1 clove of crushed garlic

180 g scallops nacre, chopped

250 g shredded shrimp

Salt and pepper to taste

200 ml of fresh tomato juice

2 tablespoons of oyster sauce

1 tablespoon of soy sauce

1 teaspoon rice vinegar

2 tablespoons of lemon juice

1 celery

1 avocado, diced

1 tablespoon of chopped coriander

How to prepare

Cook garlic in 1 tablespoon of oil in a pot over a stove, add the scallops seashell and stir until soft. Set aside.

In the same bowl, cook the shrimps in the rest of the oil, then add the salt and pepper. Set aside with seashells to cool.

To prepare the sauce, combine the tomato juice, the oyster sauce, soy sauce, rice vinegar and lemon juice.

Divide the seafood into four cups, then add celery and avocado, and then add tomato sauce. Put the cups in the fridge for two hours, then decorate with coriander before serving.