Pheasant breast à l’orange with dried apricots & prosciutto
This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in
Prawn & scallop 'coctel'
- Preparation and cooking time
- Prep: -
- Plus chilling
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 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
- ½ avocado
- 100g cooked prawns
- 2 spring onions, finely chopped
- 1 tbsp tequila (100% blue agave)
- handful coriander, chopped
- crackers and buttered bread, to serve
Method
- STEP 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.
- STEP 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.
