Bloody mary seafood salad - Good Food Middle East

Ingredients

• 2 tbsp oil
• 1 garlic clove, peeled and crushed
• 180g small scallops, or large scallops, cut into slices
• 250g raw peeled prawns (see tip)
• 200ml fresh tomato juice
• 1-2 tbsp Lee Kum Kee Premium Oyster Sauce
• 1 tsp Lee Kum Kee Premium Light Soy Sauce
• 1 tsp Lee Kum Kee Seasoned Rice Vinegar
• ½ lemon, juiced
• 1 celery stick, finely chopped
• 1 small avocado, cut into cubes
• handful of coriander, chopped