Surprising Fusion: Scallops a la Bloody Mary

  
Who would think of marinating seafood with a very well known cocktail (!) and get as result an amazing appetizer?
This recipe has become very popular in the Peruvian nouvelle cuisine and I must admit it was a total surprise for me when I tried it at first.
I didn't expect it would taste so good but the result of this fusion is superb.  The marinade is not exactly the recipe of Bloody Mary because it’s necessary to modify a bit in order to get a richer texture and softer flavors but basically it is very similar to the cocktail.
I adapted the recipe further by adding Tabasco (as you know, some like it hot ;) ) to round up the flavors and  chopped celery to make it a bit crunchier.

You need:

1 dozen fresh scallops (make sure they are as fresh as possible)

5 spoonful of tomato sauce

2 spoonful of tomato juice

2 spoonful of ketchup

¼ teaspoon of lime zest

½ teaspoon of lime juice

1 teaspoon of Worcester sauce

Some drops of Tabasco (optional)

2 spoonful of finely chopped celery

2 ½ spoonful of Vodka

Salt, pepper

Spring onion (the green leaves) for decoration 

Preparation:

Clean the scallops carefully and dry them with a paper towel.

Mix the tomato sauce, the tomato juice and the ketchup in a glass bowl.

Next, add the celery

  
then the fresh lime zest and juice as well as the Worcester sauce and Tabasco.

Stir well.

Finally, add the Vodka and stir again until all ingredients are blent.
Mix the scallops with the marinade, cover and refrigerate for  about 1/2 hour.

Put the scallops in spoons or a Cocktail glass and decorate with spring onion (the green part) or chives.

Serves 12 individual portions.

Enjoy! See you next Tuesday!